Croissants trial #3-2: Fixes to my black rice bicolor Pain Suisse with coconut glaze

So happy how this batch turned out! I've made above 20 batches of hand-laminated pain Suisse, this is my absolute best so far!

Change log:

• Did 3+4 lamination instead of 4+4 (pain Suisse specific. Still will do 4+4 for other viennoiserie makeups)
• The last roll before adding decorative stripes, I froze the dough for 40 minutes, then cut some stripes, put them on the black rice dough side, then proceed the remaining rollings with the usual in-between 20 minutes freezing. The longer freezing time was to counteract the longer duration spent at room temperature during stripes makeup
• I pursued extra toastiness, hence the intentional darker color
• Thinner and smaller cake slices. The previous batch was too filling.
• Changed the order of dough layers, from stripes-main dough-black rice dough, to stripes-black rice dough-main dough
• Thicker jam glaze with thinner strokes, to make the end product less sweet

Note:

The current state of my starter is 7:4:4 bran:skim milk powder:water

Next trial will be my twist on the classic ham and cheese croissants 😉

Best regards,

Jay