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INGREDIENTS
1 serving
croissant
1 serving
the loaf
1 serving
croissant
1 serving
croissant
362 gs
bread flour
130 gs
milk
67 gs
sugar
10 gs
salt
1/8 tsp
osmotolerant yeast
3 5/9 gs
malt
22 gs
butter
1 serving
starter
287 gs
roll-in butter
1
mix everything but the rolling butter
2
don't squish any parts of the dough during shaping
3
don't roll the croissants too tight during shaping
1 serving
sometimes i would make some chocolate ones
1 can
the temperature is still rising here in tx
1 serving
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1 serving
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1 serving
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1 serving
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1 serving
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1 serving
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home » blogs » txfarmer's blog
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april 28
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txfarmer
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then following the procedure illustrated here
1
1 tsp
sending this to yeas otting
1 serving
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txfarmer's blog