ooh la la, elle a fait croissants!!

I finally ventured in the complex art of homemade butter croissants. Following the Tartine recipe, it took me 3 days to finish! Patience is really the key here, along with strong muscles to hammer down the butter and roll out the dough. In the end, they tasted delicious!

DAY 1: prepare the overnight poolish and a sourdough levain, they will serve as ferment allowing a slow rise and a more complex flavor.

DAY 2: mix the dough, beat the butter into a flatten sheet and laminate the dough with the butter. Before spending the night wrapped in plastic in the fridge, the dough is folded and laminated with the an immense quantity of butter. The folding and rolling out the dough is what gives it its ultimate butter flakiness.   

DAY 3: after a slow rise in the fridge, I rolled out the dough, cut it into triangles and rolled the croissants. I made 2 batches of small and regular croissants and froze 1/3 of the dough to use next week. 

These are going to lucky fellows over at Outsystems.  

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