I found a new way sandwich roll for the holidays. It’s a mix that riffs off panettone, all-be-it a bread that’s not studded with fruit or flavoring. Just eggs and butter and a long mix of about nine hours of proofing. The key is to refresh the lievito madre in three-hour intervals and you get a beautiful product.
Sourdough Croissants
I love croissants. I love everything about them. Their layers of texture, from their crispy outside to their buttery...
Great idea. And that sammie looks delicious!