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.
Feel free to follow us on social media for the latest news and more inspiration.
I love croissants. I love everything about them. Their layers of texture, from their crispy outside to their buttery...
Pan de Yuca The cassava plants found in Africa and Latin America can produce a...
Pretzels, or Brezeln, are the iconic knot-shaped bread from Germanic origins that I can't get enough of, especially...
From my earliest days of baking bread and seeking guidance, I usually return to one person; Thierry Delabre. Known as...
0 Comments