Here are my sourdough croissants from Daniel Leader's Local Breads. It's the nicest croissant dough I have worked with thus far.
Formula;
|
Ingredients |
Weight |
Baker's Percentage |
|
Whole Milk Liquid Levain Instant Yeast |
300 gms 100 gms 15 gms |
60.00% 20.00% 3.00% |
|
Unbleached AP flour |
500 gms |
100.00% |
|
Unsalted Butter (for dough) |
60 gms |
12.00% |
|
Granulated Sugar |
15 gms |
3.00% |
|
Salt Unsalted Butter (for roll in) |
10 gms 200 gms |
2.00% 40.00%
|
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These look fabulous!!!! excellent!
Happy baking!
in both your croissant and pain au chocolat. Nice job!
Larry
Delicioso