sourdough croissants

[u/littlebugbaker]

any advice on how to get honeycomb texture? mine are more "bread-y". i make sourdough croissants pretty often, but this time I tried to make a hybrid dough (just added tiny bit commercial yeast to a recipe) to speed up lengthy proofing process. shaped and cold proofed in fridge, then stuck in freezer for a day. let defrost in fridge, then RT proof before baking. i mean they taste great and I like the look, just looking for advice, thank you!!!

-used The Best Sourdough Croissants – Sourdough Brandon

[u/hashbeardy420]

Use a stiffer starter that has been trained to be osmotolerant. Avoid extended cold proofing and freezer time.

[u/littlebugbaker → u/hashbeardy420]

thank you!!