Saw a recipe on YT by @MyFormosaFood where the end result looked amazing so I thought I’d give it a try. I was a little hesitant because of the ridiculously long rest times but I think it was well worth it. It was very light. Crust was super flaky like a croissant. I nearly crushed it just by picking it up. Crumb was moist and just the right amount of buttery.
- 300g bread flour, 200g water, 1 yolk, 18g honey, 80g levain
- Mixed and let it rest an hour
- Add 6g salt and some water, rest 30m
- Couple of stretch and folds, shape into ball, rest 40m
- Laminate 100g of frozen unsalted butter, rest 40m
- Coil fold 4 times rest 40m in between each, rest 90m at the end
- Shape, cold proof overnight
- Bake 500F for 20 then 450 for another 20
by afterhelium