A Stir The Pots Post

Croissants Again

by | Oct 22, 2014 | Croissants

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. 

 

IIMG_3889 IMG_3922 IMG_3930 IMG_3931 IMG_3933 IMG_3935 IMG_3945 IMG_3953

1 Comment

  1. Yaya Orchid

    Beautiful! I need to try making some from sourdough alone.

    Reply

Submit a Comment

Your email address will not be published. Required fields are marked *

Find More

Follow Us

Feel free to follow us on social media for the latest news and more inspiration.

Related Content