First time attempting croissant dough. Any help with butter or margarine bread flour yeast. I have new sheeter
any advice appreciated
- Bruce46's Blog
- Log in or register to post comments
First time attempting croissant dough. Any help with butter or margarine bread flour yeast. I have new sheeter
any advice appreciated
As much as I like the butter I get when I am in France, I make mine with standard US salted butter, probably from Costco unless I totally misjudged my butter supply. My friends have never complained.
And I have discovered that the laminated dough holds for up to three days in the fridge so, in theory, you could make fresh croissants several days in a row though the 2+/- hour proof kind of makes that impractical except for the most special of guests. Perfectly baked croissants freeze great and reheat well in 10-12 minutes.
Good luck,
Phil