Mixed grain croissants aren't new to me. In fact I've previously tried grano arso, as well as durum. I even tried it with goat butter, which doesn't have distinct goat flavor but does have a strange margarine-like texture. I made a batch...
Sometimes time is your friend. Other times, it's your annoying neighbor. And sometimes it's a lovely surprise. Reworking a formula for Danish, I diligently played with the numbers, but then short on time to get back to it, I left the dough laminated for almost...
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...
Milk bread (pain au lait) is less difficult to make than a brioche. And though its texture is similar (but less buttery) it can tak the place to make pain au raisin or pain au chocolat, it's a great substitute for either, especially when slathered with...
There’s a famous story about bakers alerting the city of Vienna to Turkish attack years and years ago, using the Ottoman’s crescent symbol as something worth a ferocious bite. Whatever its origins, I have wanted to master the croissant for a long time, as...
