Test Loaf Video Post — Yeasted Croissant Bread

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i cut into my test loaf of the yeasted croissant bread. Watch the video, then let’s be honest about it together.

What worked: the layers are there. That spiral, the flaky separation, the soft crumb between the bands. The butter stayed cold through both folds and the steam did exactly what we talked about Thursday. This is what you’re aiming for Saturday.

What I’d do better: look at the gaps between some of the swirl bands. That’s me rolling the log a little loose during shaping. Snugger roll, better seal on the seam, tighter spiral. And that end crust got right to the edge of too dark. Five more minutes and I’d be telling you a different story. That’s why we tent with foil when the top runs ahead.

That’s the whole point of this Academy. Even the test loaf teaches.

Yeasted version, start to finish, about 5 hours.

Recipe’s in the Pantry. We bake Saturday morning.

www.recipepantry.app

Perfection is not required. Progress is.

Henry ⭐🔥

2:06

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