Discover BAKI’s Croissants: A Taste of Italian Tradition Right in Bali

In the charming community of Cemagi, Bali, BAKI bakery is bringing a taste of Italian tradition with a local twist through its famous croissants. Unlike any typical croissant you might encounter on the island, BAKI’s croissants offer a unique indulgence: filled with various creams such as chocolate, custard, pistachio, and jam, and lightly dusted with powdered sugar. These delectable pastries do not just satisfy the palate—they also narrate the rich history of a universally cherished dessert.

The History of the Croissant Though often associated with France, the croissant's origins are steeped in legend and historical truth, often linked back to 17th-century Austria. For a deeper dive into its intriguing history, visit Smithsonian Magazine’s article on the croissant’s origins.

How to Make a Croissant at Home (Step-by-Step Recipe) Creating a croissant at home requires patience and precision, but the rewards are immensely satisfying. Here’s a simple recipe to try making croissants like those at BAKI:

Ingredients:

• 500g All-purpose flour
• 140g Water (room temperature)
• 140g Whole milk (room temperature)
• 55g Granulated sugar
• 40g Unsalted butter (softened)
• 11g Instant yeast
• 10g Salt
• 280g Butter for lamination (cold)
• Cream fillings: Chocolate, custard, pistachio or jam
• Powdered sugar for dusting

Dough Preparation:

1. Mixing: In a large mixing bowl or the bowl of a stand mixer, combine flour, sugar, salt, and instant yeast. Add water and milk gradually and mix at low speed until the dough just comes together. Then, add 40g of softened butter and continue mixing until the dough is smooth and elastic, about 10 minutes in a mixer on medium speed.
2. Resting: Once the dough is mixed, shape it into a ball and place it in a lightly oiled bowl. Cover with plastic wrap and let it rest in the refrigerator for at least 2 hours, or ideally overnight. This slow rise aids in flavor development.

Fermentation:

• First Rise: After mixing, the dough should rest as mentioned above. This initial cold fermentation develops the dough’s flavor and texture.
• Second Rise: After laminating and shaping the croissants, they should rise at room temperature until they are puffy and nearly doubled in size, which typically takes 1-2 hours. This fermentation stage is crucial as it allows the dough to develop light, airy layers.

Filling and Shaping:

1. Laminating: Roll out the dough into a rectangle on a lightly floured surface. Place the 280g of cold butter between two pieces of parchment paper and pound it into a rectangle about two-thirds the size of your dough. Place the butter on the dough leaving a margin around the edges, then fold the dough like a letter: bottom third up, top third down over the butter. Seal the edges.
2. Folding: Turn the dough 90 degrees and roll out into a rectangle again. Fold it in thirds again, wrap in plastic, and chill for at least an hour. Repeat this process twice more, chilling the dough each time.
3. Shaping: Roll the dough into a long rectangle about ¼ inch thick. Cut into triangles and place a small dollop of your chosen cream (chocolate, custard, pistachio, or jam) at the base of each triangle. Roll the triangles up from the base to the tip to form the croissants.

Baking:

• Preheat your oven to 200°C (400°F).
• Place the shaped croissants on a baking sheet lined with parchment paper, giving them space to expand.
• Bake in the preheated oven for 15 to 20 minutes or until they are golden brown and puffed up.
• Remove from the oven and dust with powdered sugar while still warm.

Secrets and Tips for Perfect Croissants Some trade secrets to ensure your croissants are always top-notch:

• Ingredient Temperature: All ingredients should be cold.
• Lamination: The process of folding the dough is crucial.
• Baking: How to achieve perfect browning. Learn more about perfecting your pastry skills at King Arthur Baking’s guide.

BAKI and the Cemagi Community BAKI is more than a bakery; it’s a community hub for food lovers. Located in the serene area of Cemagi, BAKI is set against a backdrop of lush Balinese landscape, offering not just treats but a place to gather, share and create culinary memories. Learn more about Cemagi and its culinary scene.

Section 5: Invitation to Explore BAKI Don’t just stop at croissants! Discover our focaccias, panzerottis, and much more. Visit our website BAKI’s official site or drop by our spot in Cemagi for a culinary experience you won’t forget.

Whether you’re a local resident or a visitor in Bali, a trip to BAKI offers more than just culinary delights; it offers an experience that narrates stories through authentic and innovative flavors. We can’t wait to welcome you!