Plum and Fennel Bostock

Bostock came about as a way to use up the trimmings created during the process of laminating the sourdough pastry dough. We gather them together and bake loaves which are then sliced the following day and turned into bostock. The croissant dough with just some of the butter in it makes a relatively light dough with a closed crumb so it is a good base for topping with fruit and frangipane.

Bostock is also known as brioche aux amandes and the classic version is made with a simple oran