To perfectly laminate croissants with a dough fermented using wild yeast, that has been sort of a "Holy Grail" for me. My latest attempt, tweaked, hand rolled and cut were a huge success. Whoooohooo! Or Holy Moley! It's been a journey, and finally...
Last week I attempted to make some croissants using all levain. Maybe my mojo was off. They were just awful. My friends on Facebook, bakers who do this all day, were aghast and asked, in fact, if it the batch was actually created by my goldfish. Well, my friends, I...
Making croissants are a feat any time of the year, but an all-sourdough version is even more daunting. But it's harder in the heat of summer, so I decided to put our recent frost-bitten temperatures to use and give them a try. With the butter chilled, my sourdough fed...
Not too far back, I tried making spelt croissants (Cornetti con farro) with some olive oil. I failed to use flavorings (lemon and orange), which was a mistake. They're a "must." In a more recent batch (albeit much smaller - four cornetti) I had more success. Here, I...
Trending and gone viral, is it just a fad? Talking about Cronuts.Take it a layer at a time, fry it, and you could say it's just fried dough. Actually, the entire concept is riding the wave of genuine genius, namely the creation from Dominique Anseal, and like any...
My exploration into layered croissants took me back to a formula for a cornetti, an Italian croissant with spelt and olive oil. The spelt and olive oil serve primarily as background flavor. The final dough needs butter for lamination to get the billowing layers and...
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