Made this recipe from @SourdoughBrandondotcom over the past 2 days.
Mixed Friday morning, had to work so put dough directly in the fridge rather than bulk ferment at room temp for 5 hours.
Folded and shaped Saturday morning, fermented at room temp for ~4hours, had to work so went into the fridge again until this(Sunday) morning.
Let proof in warm oven with light for 2 hours this morning, brushed egg wash and baked at 375°F for 10 min, rotated pan, another 15 minutes.
**recipe was for only traditionally shaped croissants. I made a 4:1 chocolate to cream ganache, rolled them into batons and rolled the batons in cocoa powder.
by deshoda42069
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[Sourdough Croissants from Sourdough Brandon](https://sourdoughbrandon.com/sourdough-croissants/#recipe)
They look delicious! I’m curious, does the taste change if you use sourdough instead of yeast?
They look amazing!