February 5, 2018 - 12:54pm
I’m an idiot! (Yeast mix-up)
I’ve been baking exclusively sourdough breads for ages, and I made a yeast mistake!
wanting to have a go at croissants, I didn’t think about the yeast, and mixed it in with the flour rather than dissolving it in the liquid! So now my dough is made, and I can still see some yeast grains in there.
Is there anything I can do to salvage it? (I haren’t started laminating yet)
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What kind of yeast did you use?
You can overproof yeasted doughs up to 10 times before all is lost.
I'd punch it down and knead the dry yeast into the dough till it dissolves. Spraying the dough with a little water will help in dissolving it before you roll it out for the croissant dough.
Wild-Yeast
cover tightly and pop it into the refrigerator until the yeast dissolves. Then give it a light knead and rest before rolling out the dough. Up to you but the dough is still good. If the dough is on the soft side, don't mist it, just wait, the yeast will pull the needed water from the dough.