Sourdough Croissants

Well … my writing has been on a hiatus; however, my baking hasn’t been.

Lots of bread, croissants and biscotti baked for family and friends.

Now I’m trying to get back to experimenting and looking to see how I can leverage time and temperature as variables.

From my reading I’m thinking that I may be under-proving my croissants. Going for 3 hours today at about 72°F

After proving and about to get egg washed

I’m also only baking one tray at a time. Think dropping ice cubes into a drink. I preheated my oven 25° hotter than normal and reset to allow for temp drop when I loaded the tray. I’m doing one tray at a time to lessen the amount that needs to come to baking temps (tray + croissants).

First tray out of oven
Nice bake on bottom. Not burned.
Not the honeycomb lamination I desire (yet)
Didn’t last long though!

Published by Jim Hayden

Enterprise Transformation Consultant by day; Baker by night! Learning all the time! Iterative and incremental improvement always!

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