Sourdough Croissants

I’m working on my sourdough croissants technique. I’ve determined this is going to be a lifelong journey…

For Christmas my wife gifted me Jimmy Griffin’s The Art of Lamination

I’m experimenting with his lock-in and lamination technique.

Another change he mentioned was allowing for the heat drop and “ice cube effect” of putting your tray of croissants into the oven.

I preheated my oven to 400°F (convection) and am baking a single tray at a time at 375°F (convention). I’ll get the oven hot again before baking the second tray.

I’m pleased with the overall bake. They smell HEAVENLY (as always).

Time to get on the Peloton…