sourdough croissants

Why I Love This Recipe This isn’t your soggy supermarket brown loaf. This is rustic, hearty, tangy, and unapologetically whole-grain. With a solid base of bread flour and a punch of whole wheat and rye, it’s chewy and flavourful but with a crumb that isn’t brick-hard. You get that gutty chew, mild malt sweetness, and…

Tips: Ingredients: Tools You May Need: FAQ: Can I skip sourdough? Yes—use 7g instant yeast. Shorter proof times. But loses tang and complexity. Butter leaking during bake? Dough or butter were too warm. Chill everything to ~55°F before each turn. Croissants too dense? Underproofed, too cold dough, or lacked layers. Track proof jiggle, not time….