@livinatredline: Sunday ride up to Lake Oroville Dam. #fatboy #genx #norcal #lowlife #harleydavidson @Harley-Davidson @Dutch Bros Coffee @Dixxon Flannel Co. @Live Bearded

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Sourdough Croissants Ingredients Dough * 100 g sourdough starter * 400 g flour * 200 g milk * 50 g water * 50 g sugar * 8 g salt * 30 g butter For laminating * 250 g butter Method 1. Take the 100 g sourdough starter out of the refrigerator and feed it. Leave it for 3–4 hours, until active. 2. Put the active starter into a mixing bowl. Add the cold milk and water. Mix with a whisk, then gradually add the flour and combine with a spoon. 3. Cover the bowl and leave it for 30 minutes. 4. After 30 minutes, add the salt and softened butter. Knead well for about 10 minutes. 5. Cover again and leave for another 30 minutes. Then perform a stretch-and-fold. Repeat the folding process 3 times at 30-minute intervals. 6. Finally, put the dough in the refrigerator for 30 minutes. 7. Meanwhile, place the 250 g butter between sheets of baking paper. Roll it into a rectangle approximately 15 × 25 cm and chill it in the refrigerator. 8. Take the dough out and roll it out so that it is twice the size of the butter. 9. Place the chilled butter in the middle of the dough and fold the dough over it, completely enclosing the butter. 10. The butter should be soft enough to roll without breaking, but not so soft that it melts. If it is too hard, it will crack. 11. Perform the lamination/folding process 3 times, leaving 1 hour between each fold. 12. After the final fold, roll the dough into a rectangle approximately 35 × 50 cm. 13. Cut it into pieces about 9 cm wide. You can make them whatever size you prefer. 14. Trim the edges so they are neat and even. Lightly stretch each piece and roll it into a croissant shape. 15. Arrange the croissants on a baking tray and place them in the refrigerator for 12 hours for a cold proof. 16. Take them out of the refrigerator and leave them at room temperature for 3–4 hours, until properly proofed. 17. Mix together: * 1 egg yolk * 3 teaspoons cream * ½ teaspoon sugar 18. Strain the egg wash and gently brush it over the proofed croissants. 19. Bake in a preheated 180°C (356°F) oven for about 30 minutes, or until beautifully golden. Enjoy! 🥐 #croisant🥐 #pastry #sweets #reels__tiktok
Sourdough Croissants Ingredients Dough * 100 g sourdough starter * 400 g flour * 200 g milk * 50 g water * 50 g sugar * 8 g salt * 30 g butter For laminating * 250 g butter Method 1. Take the 100 g sourdough starter out of the refrigerator and feed it. Leave it for 3–4 hours, until active. 2. Put the active starter into a mixing bowl. Add the cold milk and water. Mix with a whisk, then gradually add the flour and combine with a spoon. 3. Cover the bowl and leave it for 30 minutes. 4. After 30 minutes, add the salt and softened butter. Knead well for about 10 minutes. 5. Cover again and leave for another 30 minutes. Then perform a stretch-and-fold. Repeat the folding process 3 times at 30-minute intervals. 6. Finally, put the dough in the refrigerator for 30 minutes. 7. Meanwhile, place the 250 g butter between sheets of baking paper. Roll it into a rectangle approximately 15 × 25 cm and chill it in the refrigerator. 8. Take the dough out and roll it out so that it is twice the size of the butter. 9. Place the chilled butter in the middle of the dough and fold the dough over it, completely enclosing the butter. 10. The butter should be soft enough to roll without breaking, but not so soft that it melts. If it is too hard, it will crack. 11. Perform the lamination/folding process 3 times, leaving 1 hour between each fold. 12. After the final fold, roll the dough into a rectangle approximately 35 × 50 cm. 13. Cut it into pieces about 9 cm wide. You can make them whatever size you prefer. 14. Trim the edges so they are neat and even. Lightly stretch each piece and roll it into a croissant shape. 15. Arrange the croissants on a baking tray and place them in the refrigerator for 12 hours for a cold proof. 16. Take them out of the refrigerator and leave them at room temperature for 3–4 hours, until properly proofed. 17. Mix together: * 1 egg yolk * 3 teaspoons cream * ½ teaspoon sugar 18. Strain the egg wash and gently brush it over the proofed croissants. 19. Bake in a preheated 180°C (356°F) oven for about 30 minutes, or until beautifully golden. Enjoy! 🥐 #croisant🥐 #pastry #sweets #reels__tiktok

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