Like all chefs (and business owners), I can’t stand waste, but waste is what you inevitably get when you make croissants. Because of the way they are shaped and rolled, there will always be less-than-perfect-looking ends. Instead of throwing them away, we use that rich, yeasty dough to make the starter we use for the next day’s croissants. However, it doesn’t take much of this dough to start a batch of croissants, so I still had excess that was going to waste.
This kept nagging at me until I came up with the idea of using the dough to make a sweet bread. I approached one of my bakers, a Uruguayan named
If you don’t have leftover croissant dough on hand, the second starter in this recipe works just as well. One final note: As you’ll see, this recipe employs two different starters, with varying amounts of water, flour, and yeast. This approach yields breads with a fuller flavor profile than those made with a single starter.
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