Mix the flours together with water until the dough becomes smooth and dry, and then slowly add the egg. Once the egg has been completely absorbed into the dough, slowly add the butter. The dough shoul...
Our Recipes type-0/00 GSM for long proving times (24-36 hours)
Our Recipes type-0/00 GSM for long proving times (24-36 hours)
Buckwheat croissants
Mix the two flours with water until the dough becomes smooth and dry, and then slowly add the egg. Once the egg has been completely absorbed into the dough, slowly add the butter. The dough should be ...
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