This weekend’s project was to make croissants from scratch. I had a bit of information overload because I was comparing four or five different recipes. I ended up following the Bread Bible for the most part, except to use a more traditional method to incorporate the butter into the dough. Thankfully, I had my friend Anne O’Donnell to work on this with me so that we could learn together.
Shaped dough before rising
Risen dough
The finished product
Those Croissants look mighty tasty.