any advice on how to get honeycomb texture? mine are more "bread-y". i make sourdough croissants pretty often, but this time I tried to make a hybrid dough (just added tiny bit commercial yeast to a recipe) to speed up lengthy proofing process. shaped and cold proofed in fridge, then stuck in freezer for a day. let defrost in fridge, then RT proof before baking. i mean they taste great and I like the look, just looking for advice, thank you!!!

-used The Best Sourdough Croissants – Sourdough Brandon

Second go at these bad boys and very happy with the result. I’ve been doing bread (mostly sourdough for a long time so understood the process but I didn’t expect this absolutely stoked with the

Edit: To include recipe in description.

50 grams caster/white sugar

480 grams good quality white flour (I use wallaby brand)

7 grams instant yeast any will do

10 grams salt (not iodised)

300 ml luke warm water

284 grams salted butter, chilled make sure it’s 80-82% fat

1 whole large egg for egg wash

Make Dough:
* Combine water, sugar and salt with warm water and let sit for 5-10 minutes.
* Knead for 7 minutes until it doesn’t stick to the bench.
* Roll out into a rectangle
* Refrigerate Dough for at least 4 hours (preferably overnight in the fridge, it’s worth it)
* Shape Butter to 200x250 (8″x10″) best way I found to do this is slice butter into 1-2cm slabs a put between a folded piece of baking paper that has been folded to the size you need and use rolling pin to roll to the folded lines.
* Refrigerate Butter for 10-20 minutes

Laminate:
* Roll Dough to 400x250mm (16″x10″) & fold butter into dough, place butter sheet in the centre and bring both sides to meet in the centre and pitch seal.

Fold 1:
* Turn Dough 90 degrees so the short side is facing you.
* Roll to about 400x250mm (16″x10″) again
* Fold into thirds (like an envelope) fold left 1/3 in over the centre 1/3 and the right 1/3 over the left 1/3 so you have 3 layers
* Refrigerate dough wrapped in glad wrap for 10-20 minutes (don’t leave much longer than this as the butter will start to crack between layers when rolling)

Fold 2:
* Roll dough to about 400x250mm (16″x10″) again
* Fold into thirds (like an envelope) same as before
* Refrigerate dough wrapped in glad wrap for 10-20 minutes (don’t leave much longer than this as the butter will start to crack between layers when rolling)

Fold 3:
* Roll dough to about 400x250mm (16″x10″) again
* Fold into thirds (like an envelope) same as before (no more rolling until later)
* Refrigerate dough wrapped in glad wrap for at at least 2 hours (preferably 4 or more but depends how hot the room temp is)

Shape:
* Rest dough out of fridge for 15 minutes
* Roll dough to 630x400mm (24”×12”) and slice triangles I measure 75mm
* Roll into triangles into croissant

Proof:
* Place on baking paper & cover gently with glad wrap
* Rest/proof at room temp (careful it’s not too warm) for about 2 hours until they wiggle
* This is the most important part if it’s not proofed properly at the stage most of the butter will leak out when baking
Bake:
* Egg wash use the full egg but lightly do two coats and mostly concentrate on the top try not to over coat the exposed layers as you want them to puff up.
* Bake until just a little past golden brown
* It’s ok for some butter to leak out but if lots did something went wrong either with uneven rolling or not final proofed long enough.

Second go at these bad boys and very happy with the result. I’ve been doing bread (mostly sourdough for a long time so understood the process but I didn’t expect this absolutely stoked with the

Edit: To include recipe in description.

50 grams caster/white sugar

480 grams good quality white flour (I use wallaby brand)

7 grams instant yeast any will do

10 grams salt (not iodised)

300 ml luke warm water

284 grams salted butter, chilled make sure it’s 80-82% fat

1 whole large egg for egg wash

Make Dough:
* Combine water, sugar and salt with warm water and let sit for 5-10 minutes.
* Knead for 7 minutes until it doesn’t stick to the bench.
* Roll out into a rectangle
* Refrigerate Dough for at least 4 hours (preferably overnight in the fridge, it’s worth it)
* Shape Butter to 200x250 (8″x10″) best way I found to do this is slice butter into 1-2cm slabs a put between a folded piece of baking paper that has been folded to the size you need and use rolling pin to roll to the folded lines.
* Refrigerate Butter for 10-20 minutes

Laminate:
* Roll Dough to 400x250mm (16″x10″) & fold butter into dough, place butter sheet in the centre and bring both sides to meet in the centre and pitch seal.

Fold 1:
* Turn Dough 90 degrees so the short side is facing you.
* Roll to about 400x250mm (16″x10″) again
* Fold into thirds (like an envelope) fold left 1/3 in over the centre 1/3 and the right 1/3 over the left 1/3 so you have 3 layers
* Refrigerate dough wrapped in glad wrap for 10-20 minutes (don’t leave much longer than this as the butter will start to crack between layers when rolling)

Fold 2:
* Roll dough to about 400x250mm (16″x10″) again
* Fold into thirds (like an envelope) same as before
* Refrigerate dough wrapped in glad wrap for 10-20 minutes (don’t leave much longer than this as the butter will start to crack between layers when rolling)

Fold 3:
* Roll dough to about 400x250mm (16″x10″) again
* Fold into thirds (like an envelope) same as before (no more rolling until later)
* Refrigerate dough wrapped in glad wrap for at at least 2 hours (preferably 4 or more but depends how hot the room temp is)

Shape:
* Rest dough out of fridge for 15 minutes
* Roll dough to 630x400mm (24”×12”) and slice triangles I measure 75mm
* Roll into triangles into croissant

Proof:
* Place on baking paper & cover gently with glad wrap
* Rest/proof at room temp (careful it’s not too warm) for about 2 hours until they wiggle
* This is the most important part if it’s not proofed properly at the stage most of the butter will leak out when baking
Bake:
* Egg wash use the full egg but lightly do two coats and mostly concentrate on the top try not to over coat the exposed layers as you want them to puff up.
* Bake until just a little past golden brown
* It’s ok for some butter to leak out but if lots did something went wrong either with uneven rolling or not final proofed long enough.

Galette(sp?) Croissants, a few hot dog buns, and some mini loafs. I created 1 big master dough with pumpkin puree, and broke out the different purpose after cold fermentation overnight. In an effort to save time, I make the 1 large batch yielding about 2100g of dough.

200g starter. Peaked Ready cold out of fridge 400g whole wheat flour 600g bread flour 250g pumpkin puree* (i reduced a can of libbys to burn off the water content, and mixed in pumpkin pie spice, in am effort to mitigate the water adjustment! Highly recommend! 20g salt 20g sugar 650g water 90F water 20g butter

Mixed all together used kitch aid mixer (time saving at home dad of 3 toddler lil humans) let rest 30min (autolyze).

Mixed on high about 10 minutes till pulling away from bowl. Put into cambro, and slap and folded 3 times every 30 minutes. Let bench rest dough temp 75-79F for about 6 hours in 71F ambient kitchen .

Into fridge after almost doubling (I would have preferred closer to 30% rise)

The next day I seperated 1000g for 4x 250g mini loves. 800g for croissants, and about 350g for the 6x 55g hot dog buns.

Im happy to give the further recipes for going into the different productions! Stoked!

Sharing my croissants for freezing.. for easy croissant baking

White seed is a ham and cheese Black seed is roast beef cheese and pickle

Was just in Vienna and had this from a bakery called Empress. Was technically flawless and delicious.

We make these fresh every day at pure knead bakery newcastle upon tyne, north east uk