Croissants are right at the top of things I love to bake, and while I have made sourdoughs and commercial yeased croissants for years, I have never made a sourdough version of croissants until very recently. But oh what a joy!
Main dough: 450g strong plain flour, 50g caster sugar, 10g fine sea salt, 250ml cold water, 140g active sourdough starter at 100% hydration, 50g butter
Then 250g butter for laminating
Was very happy with this first batch. Insanely shattery as you bite into them!
Wow!
You should be very pleased.
Yes very much. And it is always a joy to eat good croissants
Do you have any crumb shot?
Well done and happy baking!
Joze
Sadly not this time. We were all too busy devouring them
Yeah, those look fantastic. Well done!
Thank you
Please let us see the crumb. laminations