Thoughts on poolish and/or malt diastatic powder in Croissants
Bouchon's croissant includes poolish and malt powder in the recipe.
I just made some over the weekend and it was really tasty! But I don't know if it's the expensive butter, poolish, or malt powder.
What are your thoughts on poolish and/or malt powder in croissants. Do you think it's necessary?Does it really elevate the taste?
I read that poolish helps develop better taste and similarly malt does the same thing but does it also help with the crust?
Looking forward to hearing all your thoughts! :)