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…
Baked By Bear Sourdough 