As a Melbournite I’d never heard of the Bourke St Bakery but was taken when I first saw their cookbook The Ultimate Cooking Companion. It seems a really good reference book for baking. I had never made croissants or any sort of laminated dough or pastry before so the challenge was before me.
The process outlined in the book involves a few steps. I started on Friday night by making a ferment which I then added to the dough when making that on Saturday night. Sunday morning began the long process of laminating and proving. Laminating is essentially the process of putting layers of butter into the dough by repeated rolling and folding. Once this process is complete the dough can be rolled out, cut and shaped. I made a both plain croissants and pan au chocolat. The formed croissants then need to prove before being egg washed and baked.
I managed to feed the crew just before midday, so I guess that still qualifies as brunch.
Below are shots of dough after final lamination, formed croissants and again after proving and washing.
And here is the finished product. I was pretty stoked with the results.