Croissant

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Tempted by BakerHand’s Instagram posts to try a batch of croissant. Followed the online Croissant Master Class recipe from Australian Gourmet Traveller but changed the ingredients slightly: mixed 450g bread flour, 2 teaspoons dried yeast, about 200ml each of Greek-style yoghurt and water with a quarter cup of honey with the dough hook in my stand mixer. After about 7 minutes, added 50g rye flour and waited while the dough formed a ball.

After an overnight chill, shaped the croissants and went for a run while they rose. Baked them with a tray of ice cubes on the lowest shelf of the oven to create a steamy environment. Et voilà.

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