30 Nov

I have tried to make perfect croissant for a several months using my raisin yeast water.  I will write how to make raisin yeast water that I have kept for a couple of years.  The center’s crumb looks little tight.. I am trying to get more open crumb in the center. I always fold the dough 3x a letter fold.
The crust stays crunchy for a couple of days, and very tasty, of course.  I still study this formula to complete.

I  put the roll-in-butter in the dough like the way ( The picture below):

Creative Commons License
Koubo by Akiko is licensed under a Creative Commons Attribution 3.0 Unported License.


Posted by on November 30, 2011 in Croissant


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2 responses to “Croissant

  1. Elliott Casasola

    January 9, 2012 at 8:30 am

    Just wanna comment on few general things, The website pattern is perfect, the subject material is really great : D.


    • Akiko

      January 10, 2012 at 6:09 pm

      Thank you for your very kind words! I really appreciate it! Thank you!!



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