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[Clint Janson]

You can wrap it up in plastic wrap then fold it in thirds then put it in the freezer. Just rest it in the refrigerator for at least an hour before unfolding it to laminate.

[Clint Janson]

Today’s is much better. I posed them to the social page too!

[Clint Janson]

Thank you!! Yes you can share in your instagram. Here’s our link.

https://instagram.com/leaven_bakerydp?igshid=OGQ5ZDc2ODk2ZA%3D%3D&utm_source=qr

The focaccia is a recipe I found on instagram. We’ll try yours next!

Thank you for the kind compliments!

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[Clint Janson]

Still a ways to go but getting better.

Shepards grain low gluten bread flour

85% butterfat butter

Quick rise red star yeast.

Thoughts? Suggestions?

[Clint Janson]

Thank you for your reply.

I am just letting them proof in a small room with the heat set at 77 degrees.

I will try to proof them in the oven with a pan of warm water to increase the humidity next.

[Clint Janson]

Greetings.

I’m from a small town called Valley, Washington.

My wife and I are opening a bakery soon and the last hurdle is making exceptional croissants. We’re proficient in everything else.

[Clint Janson]

I am using Shepards grain low-gluten bread flour. It’s a hard red winter wheat flour that is 12.2% protein, which is in the range suggested (12-13%)

– The butter is Kerrygold pure Irish unsalted butter at 82% butterfat.

– The yeast is red star active dry yeast.

– Morton’s natural Sea salt

Any suggestions on better ingredient options?

Thank you!

[Clint Janson]

Quicker and better proof but still the same cake like results. Help!!