Who Doughnut?

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100% flour, 60% water, 4% salt and 1% yeast.

Croissants

I’ve been trying to make the croissants from Tartine Bread since last week (trying in that I made the dough last week and let it sit around) and I finally got around to baking them tonight.

They say to bake the croissants at 475° for half an hour, but mine started burning at ten minutes. I ended up baking at 350° for ~30 and managed to get a nice golden color.

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A plate of croissants.

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Filed under: Baking, Pastries, , ,

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