As much as I like a crunchy crusted bread, there are times I long for a softer loaf, especially for my favorite “PB&J sandwich.” This week I baked a remarkable low inoculation sourdough with a big rabbit ear profile and holey crumb that lent itself to great toppings. Then I made a whole wheat pan loaf (sourdough, too), and was pleased.
Sourdough Croissants
I love croissants. I love everything about them. Their layers of texture, from their crispy outside to their buttery...
This looks great too! How wet are these doughs? And how much do you handle it? Please share some advice 🙂
Answered on previous query..