This past Thanksgiving weekend, I had a batch of leftover yeast croissant dough in my freezer. Defrosting it, I split it in half. On the first batch, I slept through the bake. The croissants came out with a cakey crumb, no distinct layers, but were crisp and had a flavor that was pleasant but unremarkable.
I ended up using the croissants for sandwich bread.
On my next batch I didn't nap. The results showed. You snooze, you lose.
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