This past week, I tried txfarmer's Poolish Croissants again with great success. This time I used Kerrygold butter and all King Arthur bread flour. I had to let the dough relax a couple times to be able to roll it out, but was able to get really nicely defined layers.
Only issue was with the final rollout – I ended up cutting more smaller croissants than I wanted instead of 12 standard size. Also, I tried something new with this batch. I cut out the triangles the night before and rolled them up in the morning. Made it very easy to get them starting to proof in the morning. As far as I can tell, it didn't negatively impact any aspect of them.
I also made an enormous (3 lb) challah for fun. woo!
I've also been baking sourdough bread using different recipes with varying degrees of sourness. I really need to start keeping a bread journal if I'm going to learn from all these batches!
I'm in the middle of a batch of sourdough croissants now. Will post tomorrow when I bake them.
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beautiful croissants :)
Makes me want to finally tackle croissants.
These looks beautiful and I am very sure it tastes the same too!
I am sure it tastes the same too!
How long did the challah take to bake?
Oh, I don't remember any more but probably like an hour. Had to cover it at some point cause it'd get too dark