Croissants in a tropical climate
Since going on a 1 day French baking course at Christmas I have been keen to continue my croissant baking journey. There are many blogs on here already but I wanted a place to be able to track my progress and perhaps help other's in the meantime - even if it's just to show how not to do it!
The recipe I use is from the Bread Ahead baking book.
500g strong bread flour (I can't get strong bread flour so I used bread flour which I think has 13% protein here)
12g sea salt
55g sugar
40g softened unsalted butter
30g fresh yeast
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