No better time than autumn to try out another sourdough version of croissants! What began on a Sunday with making detrempe, it sat overnight for a cold ferment, then led to folding layers the following morning with butter on Monday just before work. Later that evening after my shift, I went about cutting and shaping. then with the cool, October temperatures overnight, I left these croissants to proof six hours, then baked them. The crumb might have benefited from another 30 minute proof, but they weren't bad. Satisfying and lovely to eat as well as eye.