I would love to make a whole grain croissant.
Any formulation ideas?
Hi Vincent! Love the video. How many croissants and/or pain au chocolate does a 4kg of dough make? So, one batch. Also, I was taught that the dough should rest in the fridge for a full day before incorporating the butter. Incorporatating butter and 3 folds occurs on 2nd day. 3rd day is cutting/shaping/proofing and baking. Because the video is not in real time, I could not figure out your timeline.
Thanks so much,Misheil