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I forgot how much time it takes to edit one of these videos 😀 i like making “mini” pastries, it is then allowed to eat more than one 😜 Croissant 300g Bread flour 200g all purpose flour 220g Whole Milk 350g poolish (see note) 13g Salt 20g Sugar 20g Honey 5g yeast (1.5 tsp) 220g Butter (unsalted) for lamination Poolish: 175g all purpose flour 175g water (warm, not hot) 3g yeast (1 tsp) Mix and ferment for 2 hours at room temperature or overnight in fridge (preferred) * if you have a sourdough st
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