Failed sourdough croissant efforts have thrown my Viennoisserie prowess back to the drawing board. I made up a batch of hybrid dough,(yeast and sourdough) with 30% durum semolina.The dough sat 15 hours in a refridgerated bulk ferment, a method I got from Ben Rogers in Sussex England at Flour Pot Bakery. The end result was a nice network of layers and flavors. Perhaps using French butter helped. I will make another batch trying a higher percent of durum. And maybe I’ll try goat butter, giving it a southern Italian cornetti flare!