An adaption of Pain Quotidien levain, with whole wheat instead of high extraction.
Sourdough Croissants
I love croissants. I love everything about them. Their layers of texture, from their crispy outside to their buttery...
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As noted, I’ve got some nice bags of Swiss flour that I’ve often used on my vacations at my sister’s house in Basel....
Yes they do have lots of them in NY, but they have missed the mark..the bread is not so bad,but you can feel they are a franchise….
This loaf is tasty, dense, crusty and full of wheat..benefit of high extraction would of made it a bit lighter, still is good dipping in soup or some cheese!
Looks tasty….
That bread looks amazing.