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…