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Tartine Bread sourdough croissants

RJAS's picture
RJAS

Tartine Bread sourdough croissants

I've attempted the croissant Recipe from the Tartine Bread book. The outside looks good but inside is bready. Wondering if the roll-in butter is too little (approx 17%) ? It is a lot less than usual and also less than Tartine's original croissant recipe from their earlier book (Any thoughts on why?) The ingredient list is as below:

This Tartine croissant recipe is adapted from Chad Robertson’s Tartine Bread book.

 4.5 from 2 reviewsPrinttartine croissant recipe Makes 14-16 large croissantsINGREDIENTS
  • 15 oz / 450 g milk (whole or 2%)
  • 10 oz / 300 g leaven
  • 13⅓ oz / 400 g poolish
  • 2 3/16 lbs / 1000 g bread flour
  • 5 tsp / 28 g salt
  • 6 Tbsp / 85 g sugar
  • 2 tsp / 10 g active dry yeast
  • For lamination
  • 14 oz / 3.5 sticks / 400 g cold unsalted butter
  • ½ cup flour
  • For egg wash
  • 2 large egg yolks
  • 1 tsp heavy cream or milk