Sourdough Surprises: Croissants

pour the warm milk in the preferment bowl and dissolve it completely

what i do is i roll out the dough and rub it all over

when all the butter is added roll out the dough to a shape of 25× cm and a height of one centimetre

shortly before rolling out the dough

out of the fridge roll out the dough to mm thickness

put the butter on one half and flap over the other side

wrap the dough in plastic wrap and let rest in the refrigerator

roll out the rectangle

wrap in cling film and let sit in the oven overnight

out of the fridge divide the dough in two and roll out the two to a size of 28×65 cm and a thickness of 4 mm each

cut triangles

i used a very and sharp knife to make clean cuts

cut a incision in the middle of the base of each triangle

place the croissants on a baking covered

before baking brush once more

out of the oven let cool on a wire rack

in a saucepan

be patient and do exactly like him