Mixed grain croissants aren't new to me. In fact I've previously tried grano arso, as well as durum. I even tried it with goat butter, which doesn't have distinct goat flavor but does have a strange margarine-like texture. I made a batch...
After a marathon of pizza making at work, my mind went to Viennoiserie; namely croissants and pain au chocolat. Going to work, wanting to give a nod to health, I used sprouted wheat. Giving it long bulk and final proof, giving me time to chill. Slow food is good....
Revisiting some of Ian Lowe's formulas, I tried some of his croissants using a liquid levain. Between good sourdough and a clear read of Ian's concise directions, I achieved success. Though it was a three day process, and a 4 a.m. wakeup to bake them,...
What's the difference with cornetti and croissants? Well, cornetti have more sugar than typical croissants They can also be baked substituting lard for butter. And lamination can sometimes make cornetti less layered and flaky In general, cornetti are cakey...
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...
Having failed to attain ideal uniformity in a recent batch of croissants, I searched for guidance via YouTube, finding help from a Breton baker who shares the name of a 20th century cowboy novelist. Louis Lamour is a French baker who shares his own terrific stories,...
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