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..