A Kitchen Blog

croissant - sourdough

flaky

ever since i started focusing on my excess sourdough starter

i have been interested in the sourdough bread more than before

ideally

when i found this recipe through tfl

this is it! croissant

since i used to make the puff pastry by hand all the time

seriously

on top of that

let me tell you my starter a bit

i maintain one starter

i keep my starter in my fridge and feed/refresh it every three days

but

seal the butter

roll it

the best part of croissant is you freeze them after shaping

you enjoy just-baked croissants anytime you want

luckily

not only the flaky crust & fluffy crumb texture

but the flavor was superb

croissant - sourdough ——- based on txfarmer's croissant

i calculated the original recipe × %

recipe

bread flour

water

brown sugar

salt

active yeast

butter

sourdough starter

roll-in butter

bread flour

water

brown sugar

salt

active yeast

butter

sourdough starter

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translation

posted by 4akitchenblog on · 13 comments

we all love it

you don't need to do anything

it is the most important thing

course

i know some people keep it all the time and feed it twice a day

this time

you know what

all you have to do is just pull them out of the freezer

proof them

final proofing

submitting this post to yeastspotting

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∗ i didn't use them because i didn't have them in my kitchen

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formula

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