Somebody Feed Seb
01 Strong Bread Flour
02 Caster Sugar
04 Egg Yolk
06 Active Sourdough Starter
To ensure a good lift you will need a strong active starter to help a heavily enriched dough rise.
Make the main dough! Proof it at room temperature, then finish proofing in the fridge.
In this step, butter is encased into the sourdough detempre and rolled out multiple times to create butter layers.
This will solidify the butter and strengthen the gluten in the pastry.
A satisfying process that will get you all excited about eating them! Once shapes, they will proof again at room temperature.
All the hard work and patience pays off! The crescent shape, the layers created by lamination and the crispy brown exterior!