Breakfast Ring w/ Walnuts | King Arthur Flour Baking

This is from the other half of the dough that I used for the croissants. As you can see from the cookbook photo, the ring as a whole is supposed to be a little more uniform. Still, I think this falls into the "yesssss" class of presentations.

Before proofing. You can see that the ends of the log are a little, um...ugly duckling.

What the ring is supposed to look like. Page is (c) King Arthur Flour, of course.

The baked ring!

Croissants de Boulangerie | King Arthur Flour Baking Book

It's been some time since I posted, not because I haven't been baking, but because I haven't been thinking to record my experiments. Probably the biggest effort has been getting a new sourdough starter going in South Carolina - finally did, thank goodness, once I realized the kitchen was too cold! But that's another post....

Today marked my first (almost) attempt at laminated dough. This is the kind of dough used to make croissants and a certain kind of flaky biscuits, and it involves rolling cold butter inside a kind of package of dough, folding it, rolling it, folding it, chilling it, rolling it, folding it, etc. I regard my effort here as quite heroic because, having moved recently, I don't have all of my baking implements and had, in fact, to use the handle of a wooden spoon as a pin. As the heel of my hand can attest, this is quite a lot of effort!

It probably goes without saying that these are full of butter, and eggs, and represent the high life. I haven't quite got the crescent shape down, but you can sort of see the layers in some of these pictures (when the laminated dough is done really well, I imagine the layers are more dramatic).

 The recipe I used is from the King Arthur Flour baking book.

Mm, breakfast!

Layers

Some of these have come untucked!