My initial intention with the croissants below was to use grano arso. But realizing I had misplaced it, instinct led me to try substituting Japanese matcha green tea. Go figure! Well, my instinct worked. While these fully levain croissants led to some worry – as my previous batch seemed inactive – my mantra was “keep it cold once rolled.” Again, good instinct. Proofing them in a cool kitchen for six hours, poof and proofed, the results were great. And though I could have used only bread flour, I opted for all-purpose. The inner crumb was a bit odd, but overall the batch was flaky,airy and very matcha..
Hi Jeremy
I saw lots of edible things on my visit to Japan which had Matcha green tea in them. I made a starter with it as well (in the fashion of raisin yeast) and made some very good light textured bread. It wasn’t green though!
Best wishes
Ben
Hi Ben, this was a small powdered matcha I got from a local Japanese grocery, this was a pretty intense green and was just around St.Patricks day when I made them….
Cheers mate,
Jeremy