Only if I can wake up to that amazing aroma of pastry baking every morning! It makes me hungry just to think about it even though I’m full at the moment. 😛
So I decided to bake some croissants that I bought from store this weekend. It says to let it sit in room temperature overnight before baking. Of course being the curious me, I was thinking what would happen if I don’t let it sit out. I didn’t want to ruin the whole batch but decided to let ONE be the lonely odd one of not letting it ferment/rise over night.
In the morning when I checked on these croissants that I left out in room temperature overnight, I was shocked with how much bigger they’ve got! They were huge and fluffy! Dough fermentation is so cool. A small amount of yeast in dough can make it nice and fluffy and of course more flavourful! I read yeast role in bread baking to get a better understanding on what/how does it make the dough rise and its effects on the flavour of the dough itself. It’s interesting.
So I baked these nice fluffy croissants with my one odd ball croissant straight from the freezer and the result was so sad… as expected I suppose. The fluffy ones turned out gorgeous and delicious! The one from the freezer was not even cooked I believe when it came out. eeeekkkk.. and that was my weekend morning baking fun! 😀
Before and after pic of the plain croissant, leaving it overnight doubles the size and there is no comparison on the taste since the frozen croissant is not even edible I think. It tasted nasty!