eduardo

Patron

First attempt at croissants.
Overnight bulk fermentation.
Overnight fermentation after folding.
Total of 72 hour fermentation.
Orange peel for more aromatic dough.
Used tradicional brioche dough recipe (1/10 of recipe - yielding 460g): https://www.youtube.com/watch?v=jCtiWexZj-o

80% hydration
1/2 farinha saloia tipo 80
1/2 farinha saloia tipo 60
Correct fermentation, but this flour is not strong enough for this hydration.