Struggling with croissants
Hey folks! I’ve been working on a croissant recipe for a few months, and I think that I’ve achieved an okay result so we could start selling those in our bakery, but I still feel that we’re not quite there yet. I used a formula for poolish croissants from Michael Suas' Advanced Bread and Pastry as a basis, though I made some changes to this formula to make it suit specific
Source: thefreshloaf.com