Double Fermentation Made Easy: The Simple Trick to Perfect Poolish Croissants

[@Bennysbaked]

I did not wear the same shirt for 3 days! I wear a black t-shirt to work!😂😂

[@benjtoshi1365]

I was gonna say 🤣 EWW

[@farmtotable3934]

You did wear the same pants tho Lol

[@teeramondede7023]

😂🤣

[@ekarizkiana8396]

🤭🤭🤭🤭

[@hotlava777]

Why not? less laundry lol

[@BakingInspiration]

Seriously one of the best detailed videos out there!

[@Bennysbaked]

Thank you :))

[@jw_25]

This was so wonderful and my wife is eternally grateful for you showing me how to make croissants. Thank you for sharing!

[@Bennysbaked]

You are welcome!😁

[@swanman823]

Thanks Benny for the best croissant tutorial on KZbin. My croissants came out amazing today and more importantly I have a great understanding of how the dough should feel and how to keep the temperature right. Today’s bake was a solid “B+” and I’m sure next time it will be an “A”. Very satisfying to have something this advanced come out so well.

[@Bennysbaked]

I'm so glad to hear that😁 Great job!

[@SpecialgiftsLA]

Benny, I love baking. Your video's are the best I have seen. I 'm glad you let your personality come through. I used to feel intimidated by baking but after almost daily baking during the pandemic, I fell in love. Ohh, good job with the plastic. Keep on loving..

[@margaret4760]

Best croissants I have ever made! Used the Breville mixer which fixed my dough problem. The poolish method also helped although I added 235 ml water instead of 160 ml but the dough was okay. Temperature was the next issue. Winter in Queensland the early morning temperature is12 C. Opened the windows and doors to cool down the whole kitchen to 16 C. After all the folds were complete, the dough went back in the fridge for another 24 hours. Next morning I cut the dough in half, leave half in fridge to keep cold, rolled out and cut into triangles, let it rest in the fridge to repeat the other half, then rolled the croissants. After 2 hours proofing, cooked for 10 minutes at 210 C then 10 minutes 190C. Some croissants do not have the lovely even air pockets like yours but I am very happy with this batch. Thank you so much Benny.

[@Bennysbaked]

I'm happy for you! You are very welcome 🤗

[@owenyyliu]

just made croissants today, omg i cannot thank you enough! i have been chasing a perfect croissant for over 2 years now, and i think ive finally got the one! thank you benny!

[@lilylily12345]

Thank you for your great technic !!

[@MUsama-ns1rb]

Very thankful to you I finally made perfect croscents with your recipe I am trying from about 1 year and finally did this.

[@halfabee]

Best croissant I have seen. I will have to wake my sourdough starter up from the fridge. It has been a year since I used it last.

[@RamziHaffeel]

From my college days cooking was just to fill my stomach, I am no more hungry now but seeing your video I just learnt a new hobby of fine arts and precision in baking. Thanks, Benny for the inspiration.

[@Fr-db2sp]

The best croissant I ever seen...I will do your recipe! You are the best!! Thanks for all details

[@Bennysbaked]

You are very welcome 🤗

[@sn0ggrriss]

Wow finally some tips for rolling by hand. Thanks Man!

[@annsander]

that s so very tasty ..fantastic recipe....thanks so much for showing and sharing … a big like and a

[@Bennysbaked]

Thank you so much 🥰

[@anwarabdellah8808]

Wonderful croissants, the stages and how to cook them are very good. My regards

[@Bennysbaked]

You are very welcome😃

[@iTzTehChronic]

Your croissants are beautiful, your technique and knowledge is on point, the process is interesting as well...and you're funny ! You win everything sir !

[@Bennysbaked]

Thank you!

[@AlexanderPoznanski]

Great explanation! Tips taken.

[@pohleongtan5914]

Wow. well done

[@amel_mazeri]

You afford to us croissant recipe step by step without hesitating thank you sir

[@kamranki]

This is more science than cooking! Lovely video.

[@Bennysbaked]

Thank you!

[@GingerJ-25]

Learn more from your videos, also a lot of fun, thanks so much!

[@Bennysbaked]

You are very welcome 🤗

[@gblack2]

One of the best tutorials on croissants! Thank you!🙏

[@Bennysbaked]

Thank you!

[@BCDJbunnylover]

Ok! I decide to try this recipe!!! I watch you from start since last year until now. I can see you did lot of researching. Make it more complicate recipe but result is show much better. Thank you for sharing.

[@DiaDia18]

Very nice recipie Benny! They looks amazing! Have a nice day! 👍👏🥐🥐🥐

[@Bennysbaked]

Thank you so much Dia!

[@DiaDia18]

@@Bennysbaked Your welcome! 🙂🙂🙂

[@JamieW-o7b]

I watched a chap in Syria at 0400hrs, hauling around a lump of dough he could barely lift. He layered it and started to produce hundreds of perfect croissants in no time at all. A real artisan!

[@captainjake4039]

Oh, Benny, I've been waiting for this for a long time, now I know how to spend my weekend!!!

[@Bennysbaked]

Sorry for the wait!

[@maryroman4510]

Excellent, congrats

[@Bennysbaked]

Cheers!

[@cherryboom967]

So I'm a croissant guru I mean Im in love making baking and eating it. I've tried 6 7 different recipes including Johan Martin's and your 100% milk recipe. This recipe is the crispiest and tastiest of all! Thank you!

[@xolio1993]

team fresh yeast indeed :D also I think instant dissolves and ferments a bit faster since it’s a smaller grain but I guess they could be interchangeable.

[@bouttoeat]

I really like your content, i learn a lot from them. KEEP UP THE GOOD WORK.

[@Bennysbaked]

Thank you!

[@francodiar6969]

Nice vid. Can you please make some short vids on techniques. Would like to see properly roll out the dough.

[@Bennysbaked]

I will :)! Thanks for the suggestion!

[@swanman823]

These look great, I’m on day 2 and the dough looks and feels great. Perfect windowpane. I used colder temps than your calculations and my dough was at 23C when I started the bench fermentation. Can’t find fresh yeast so I used SAF Gold yeast and the dough is much more expanded and active after just a few hours in the fridge. Hope it will be ok when I start lamination in the morning. Fingers crossed they turn out close to this beautiful, my prior two attempts at croissants were disappointing. Your videos are excellent and essential for novice croissant bakers, but step by step written instructions would be great in addition to the timestamps. Keep these coming and you’ll have a million subscribers in no time. I would love to see you do a classic French baguette.

[@Bennysbaked]

Hi, Thank you so much! Wish you good luck with your croissants!

[@darrenimu]

This is just outstanding!!! Congratulations Greetings from Panama city, Panama

[@Bennysbaked]

Thank you very much!🙂

[@banhmiii964]

Have you ever thought that you may publish a book? If it happens, I'll be the first one to buy it 😍

[@Bennysbaked]

I don't know...I like to share my knowledge through a video and I enjoy it🙂 Who knows..maybe in the future, I will!

[@Panos_79]

Amazing. Once again, thank you for caring about our croissants Benny.

[@Bennysbaked]

Haha you are very wecome!

[@yukieiriuesugi]

I have tried croissants with poolish also few times with few versions and it is same effect in taste if you leave laminated dough in fridge over night if not using poolish. Only difference is butter will go hard and thin layers will break a bit, but still gonna make final layers structure. Maybe a bit more tight/dense. Plus is there will be more butter aroma in dough. So if someone preffer less combinations with poolish but still want more intensive taste and aroma, just skip poolish, then leave laminated dough over night. :) Movie was great and fun to watch. :) I have enjoyed it very much. Cool work. :) Never tried to make croissants without milk, always mixing 1/2 of water with 1/2 of full milk. Gonna have to try this method. I susspect it will make flavour less tasty. Fresh full milk is always more tasty then just water without taste, but... Still gonna try. Maybe after my methods will dough will get a bit more milky aroma and taste from butter. :) Anyway, thanks for fun and new point of view. :) Take care and good luck. :)

[@Bennysbaked]

Thank you!

[@raphiphatmayles8066]

Good job Benny.

[@Bennysbaked]

Thank you😊

[@JoyahLobakkk]

I am getting more confused with types of preferment dough. N I found urs. Thank you so much, it help me.

[@Bennysbaked]

You're welcome ☺️

[@Stephanieanne98]

Fantastic

[@Mikojima]

Amazing vídeo. Many thanks!

[@Bennysbaked]

thank you!

[@eddiebrune8209]

WOW no words!!!! thank you so much for this video

[@chichikai4095]

Thank you for sharing I will do it very soon

[@Bennysbaked]

Hope you enjoy!

[@Blueeberry175]

Thank you!!!!❤❤❤❤❤

[@jafarramadan2770]

Well done Many thanks for your effort and professionalism Greetings from Palestine 🇵🇸

[@Bennysbaked]

Thank you!

[@YanivIzmirli]

Absolutely the best crossiant tutorial out there! Thanks @Bennysbaked ! I'd give this one a try. For practicing, I would want to down-scale the amounts. What changes I need to do for the butter block shape size if I use half of the weighted ingredients in recpie? What are the other factors I need to be changed and how?

[@امالالعزي]

Looks great

[@Bennysbaked]

Thank you Sir!

[@MrDochorrible]

How did I miss this! Dang it KZbin. Gonna try this one this weekend.

[@gmiura]

Wow! Amazing job.

[@Bennysbaked]

Thank you!

[@李亭誼-r8l]

Stay home & watch Benny's videos. 🥐🥐🥐 What a relaxing day!

[@Bennysbaked]

Thank you!😁

[@jzt7887]

Wow, stunning croissants. You can maybe try it with pasta madre

[@Bennysbaked]

Yes it will be delicious ☺️

[@fatamhtourafa150]

الوصفه جدا رائع شكرا لك ع شرحك المبسط سؤال عندي طحين ١١/٥عملت كرواسون لكن اصبح فطيره 😂 ماالسبب

[@Bentshen]

I have to tell you... you are a mazing. Now I go to make you're poolish, And tomorrow I have to try your method .. well done👏

[@Bennysbaked]

Thank you!

[@need2retire543]

You got the best looking croissants!

[@Bennysbaked]

Thank you 😋

[@danilofambrini9825]

Very good, mate

[@Bennysbaked]

Thanks mate!

[@lizethreyes716]

Today is my first day lol! But I feel this time the croissants I’m gonna get it right, and your videos are so professional and funny 😄 I love them. I have made other recipes and I feiled many times but not this time!

[@Bennysbaked]

Good luck! You can message me on Instagram If you want to ask questions.

[@ameg2707]

I really enjoy your channel and recipes, specially this one with sourdough, ty! 🌹

[@Bennysbaked]

I'm glad you enjoyed it 🤠

[@vipinchoudhary8259]

ThNks for providing great education

[@Bennysbaked]

You're welcome 😁

[@duchessdelectable3171]

Thank you for the recipe. Can I use my sourdough discard to make recipe.

[@Bennysbaked]

No sorry you can't. It will weaken the gluten!

[@charlessmith7911]

I think your videos are excellent. You instructions are very clear and concise. Question: When doing the poolish and/or sourdough with the long ferments, what kind of clock schedule are you using to be working during waking hours. If you start your ferments in the morning, it still means you start your doughs in the afternoon?

[@Bennysbaked]

Day 1 about 4pm I make poolish, let it ferment then keep in the fridge for later Day2 6pm make the dough with the poolish Day3 Lamination at 7am

[@bkrc123]

Those look amazing as always.

[@Bennysbaked]

Thank you!

[@13c11a]

Beautiful and perfect. Thank you.

[@dzsdzs9681]

Great tutorial - the explanations given are excellent! 🤩 Not talking about the sense of humour, I laughed out loud watching it! Although I am right in the middle of making croissants with yeast - pastry rest in the fridge for the last ~40 minutes now, I am going to try the sourdough version as we have it and use it for bread at home. The 5-3-2 fold method seems to be cool and absolutely working :-) Thanks! 👍😎

[@Bennysbaked]

Glad you enjoyed it!

[@miekesoraya354]

Thankyou 👍 great detail 👍

[@Bennysbaked]

You are welcome ☺️

[@anjali972]

love ur recipe.

[@Bennysbaked]

Thank you!

[@micheljodoin531]

The videos you make are outstanding! Your generosity is greatly appreciated. Do you have a specific reason for not using egg wash this time, or are you just trying something different? Thank you!

[@Bennysbaked]

Thank you! Yes just trying new things! With milk wash you don't have the risk of putting too much egg on the croissants and weighting the pastry down after baking, but you won't have a glossy surface!

[@micheljodoin531]

​@@Bennysbaked Thank you for taking the time to answer. Really appreciated! Can I ask another question ? There are some people who don't give their dough any time rest (after mixing) and put it directly in the fridge (or freezer/fridge) until the next day. How does one obtain best quality croissants like yours? Do you think that initial bulk rest (about 1 hour) is the best choice? Once again, thank you.

[@omarelyaagoubi2030]

Very good job 😘

[@mariapy23]

OMG! I love croissants, I can have it with coffee every morning for the rest of my life!

[@Bennysbaked]

Haha I can too! :))

[@hervedupont6955]

Pas de problème chérie moi aussi j'adore les croissants avec un café nous sommes faits pour nous rencontrer.

[@hervedupont6955]

PS : et plus si affinités.

[@martinsitepudiomongin10]

Wow thank you for sharing, very detail information. For me as beginner 🤗🤗🤗

[@Bennysbaked]

You're welcome!

[@juanjosej92]

I use waxed paper to form my butter block. I think it helps to use less plastic

[@charlessmith7911]

I have gone over this video many times now. It’s excellent. My first attempt, I must add that yours is near perfection, is a facsimile but much more “rustic”. I would like to know the approximate dimensions you are rolling to in the last book fold. I have gleaned so much from this. Attempting to roll the dough into a rectangle; my attempts at wrapping the dough between folds; and, attempts to be precise in all aspects. I’m awaiting my formation and proofing stage now. It’s been a complete morning project. Have you done a Kouign-amann yet for KZbin? I would love to see it! Excellent work young man (I’m 74)!

[@Bennysbaked]

Hi, I'm glad you find my video useful🙂. For the book fold, It's roughly about 90X 30cm, I suggest focusing on the thickness (5mm) instead of the dimensions! And I will definitely make a video about Kouign-amann in the future. Cheers!

[@maureenjaeckel5212]

If I make a half batch what are the measurements for the butter block and folds?

[@alina-katy]

This is amazing!

[@Bennysbaked]

Cheers!

[@alvinbowitz521]

U are a true Master, love your work!😀

[@Bennysbaked]

Thank you 😌

[@MichaelRei99]

Benny I’m in the process of trying this recipe. It’s a lot harder than you make it look. But I’m going to learn and keep trying!!

[@Bennysbaked]

Practice makes perfect! Don't give up!

[@eladdei]

Hi, First, your videos are perfect, and all your explanations are superb. I saw that you have different recipes for the dough, I want to ask if I want to use a mix of water and milk for this recipe what should be the amounts?

[@Bennysbaked]

Thank you!🙂Same total amount just use half milk half water!

[@aviationchannel6204]

Looking forward to making these! I've always wanted to use my sourdough starter in something other than sourdough bread.

[@Bennysbaked]

Sourdough pancakes😂

[@aviationchannel6204]

@@Bennysbaked LOL I like to make sourdough pancakes with my discard every week.

[@MichaelRei99]

@@Bennysbaked I make discard starter waffles all of the time!!

[@Bennysbaked]

@@MichaelRei99 How does it taste? Sour?

[@pizza-h6r]

Thank you for the great video. If I use sourdough starter, the leaven, do I still need to add the fresh yeast? thank you!

[@Flaco_3dit]

Great video and explanations man! You really deserved my sub!

[@Bennysbaked]

Thanks for the sub!😀

Hi, the cake is delicious, thank you for sharing👍

[@Bennysbaked]

You're welcome :)

[@laulm524]

Hi, I love your videos. Do you have any suggestion for a oven without a fan? Thanks so much!!

[@Bennysbaked]

Bake at 200c for 20 mins 🙂

[@trevorwilliams3501]

For anyone interested, the second song in the video seems to be "When I Was a Boy" by Tokyo Music Walker.

[@souldy09]

amazing!!!

[@Bennysbaked]

Thank you!

[@wandikemari5670]

Great job mate 👍👍

[@Bennysbaked]

Cheers!

[@psarah6777]

Haha ….I love your sense of humor 😂

[@Bennysbaked]

cheers😁

[@quino9272]

Hi Benny, first of all, thanks for the amazing video. I notice a different technique from you that you did not degass the dough after resting it for the first time after mixing before refridge overnight, what is the purpose of this? Thanks

[@Bennysbaked]

It makes no difference with a small batch, degas or not.

[@Iranian..]

You are the best teacher 😁

[@Bennysbaked]

Thank you!

[@Iranian..]

@@Bennysbaked i hope you to learn a professional and easy way to make pizza dough 😁🌹

[@kimgrant1983]

Hiya, awesome clear concise recipe...quick question as I'm quite a precise baker (love my temperature gun lol) what would be the optimal temperature for the butter please?

[@Bennysbaked]

10:39

[@kimgrant1983]

Would that be the same temperature for lamination too? Approximately 15 degrees Celsius?

[@lailatellawi2556]

I watched this video for at least 5 times in the last couple of days 😂 will definitely give it a try tomorrow. I like how you explain everything with so much detail. One question, does this dough accept to be frozen for few days before shaping and baking or can it impact too much the flavour and structure?

[@Bennysbaked]

Yes but no more than 5 days🙂

[@lailatellawi2556]

@@Bennysbaked thank you, and thanks a lot for taking so much time making those videos... such inspiring hard work.

[@lailatellawi2556]

It would be interesting to see your version of Kouign amann 😁😁😁😁

[@johnsprague4914]

I have been using the same bag of dry yeast kept in a zip lock in the veggie drawer of my fridge for.... 3 years? Works fine.

[@fleon8228]

I laughed 🤣 when I saw that bag of frozen dumplings. I have done that a few times myself hahaha. Hey, it works!!! And when that one croissant rolled, I held my breath!!! Hahaha. We can all relate to that. Thanks for another amazing video. I have become obsessed with layers too!!!

[@Bennysbaked]

You're welcome 😄 I'm glad you enjoyed the video!

[@msxsherry1113]

Thank you so much for your dedicated time and effort to share with us the joys of a croissant! Have you gotten tired of them yet? Btw I wish you would also include you eating a croissant! As viewers we live vicariously through you so to see you eat it would be a great ending to the story. You don't have to show your face. I mainly just want to see a reaction of you eating the most delicious thing on earth lol

[@maialee1431]

Loved the video. Can you use scrap dough on the next mix? How much and do you alter the recipe when adding scrap dough? Thanks!

[@aster2003]

They look fantastic! Can milk be used instead of water?

[@Bennysbaked]

Yes!

[@chrissyandrews1531]

Love the video Benny! Do you have to use fan force when baking this ? What will be the appropriate temperature for other electric ovens ?

[@Bennysbaked]

I also go with fan forced, but if you don't have it just bake at a higher temperature (200c)

[@Judex1963]

Hello Benny Thank you for the video, it is very inspiring. I'm wondering about freezing the croissants. When do you recommend to freeze them? Before or after cooking? Thank you

[@Bennysbaked]

freeze after shaping, before proofing.

[@Tom-mq1in]

Many thanks for these detailed video. Can I put a part of the shaped Croissants in a freezer before I baked these in the oven? I wanna bake the rest in another day. What should I put attention on? Best wishes

[@Bennysbaked]

Yes you can. Be sure to cover them well, and deforst overnight before use.

[@Tom-mq1in]

@@Bennysbaked Thank you for the quick reply. But I still have one more question. Let I proof the dough before I put the croissants in the freezer or not?

[@Bennysbaked]

@@Tom-mq1in No!

[@Tom-mq1in]

@@Bennysbaked Perfect! Thanks

[@pedrosalamanca2761]

Tres bien monsieur croissant , chapeau , terrible vos croissant , belle video , felicitation monsieur ratatouille jajajaja 👍👍⭐⭐⭐⭐⭐🥂🥂🎉🎉🎉

[@amll223]

Dude... amazing

[@Bennysbaked]

Thanks man :))

[@juliogarcia42]

Amazing video, the only question is how do you drop the temperature in your oven?

[@Bennysbaked]

What do you mean drop the temperature?

[@juliogarcia42]

@@Bennysbaked in the video it says bake at 200c for 1 minute 175c for 18. If I just change the temperature in my oven it doesn’t drop, it stays at whatever temperature is set first.

[@Bennysbaked]

@@juliogarcia42 Yes just turn it down🙂

[@ashleydmvlogs6226]

Amazing 👏

[@Bennysbaked]

Thank you 😊

[@yinyang5602]

Hello Benny, Thank you for sharing your knowledge Why did not use egg wash or milk wash.

[@Bennysbaked]

Personal preference 🙂

[@yinyang5602]

Ok, thank you