A Stir The Pots Post

Green Tea (Matcha) Croissants

by | Mar 24, 2015 | Baking, Croissants, levain

My initial intention with the croissants below was to use grano arso. But realizing I had misplaced it, instinct led me to try substituting Japanese matcha green tea. Go figure! Well, my instinct worked. While these fully levain croissants led to some worry –  as my previous batch seemed inactive – my mantra was "keep it cold once rolled." Again, good instinct. Proofing them in a cool kitchen for six hours, poof and proofed, the results were great.  And though I could have used only bread flour, I opted for all-purpose. The inner crumb was a bit odd, but overall the batch was flaky,airy and very matcha..

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  1. bakingben

    Hi Jeremy
    I saw lots of edible things on my visit to Japan which had Matcha green tea in them. I made a starter with it as well (in the fashion of raisin yeast) and made some very good light textured bread. It wasn’t green though!
    Best wishes

  2. Jonitin

    Hi Ben, this was a small powdered matcha I got from a local Japanese grocery, this was a pretty intense green and was just around St.Patricks day when I made them….
    Cheers mate,


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