I am experiencing with bread baking. I even made my own levain or "sour dough like starter". I think that mine is not sour or acidic, well so far. I love it! Croissants came up after watched a you-tube video of Pierre-Dominique Cécillon pour Larousse Cuisine. And the result was great. However, I always do it over two days.
I rather wait and let the dough rest then fight with a leaking sticky dough.
Then I used my own bread dough and made good buttery croissant.
Recipe is coming
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