I've never had much luck with yeast. Ever.
Until these croissants. It started off as a challenge and I was intrigued.
Day 1: Create dough and rest.
Day 2: Laminate dough and rest.
Day 3: Roll, shape, proof and bake!
They are the pinnacle of a labour of love ... patience and a gentle hand required here. And the result is so worth it and they are infinitely better than those bought from any bakery. Makes the 4 a.m. wake up so worth it. I even dabbled with ham & cheese for a few.
It is Bastille Day on Monday so I've decided to make another batch for work. Perhaps this is the beginning of a new partnership with yeast, starter and dare I say... BREAD!?!?
