Putting hands in dough is always a good place for me. I really want to be able to make a nice naturally levained croissant and have in the past. But people swear by the Tartine Bread book. I am not sold. But I thought to give it a try again. In that book, yeast is used but the flavor should be right. Part of the levaining is actually sourdough/levain.
The first try was disasterous. Over baked and the kouign amman I made by using another recipe that said start with a croissant dough was awful. My tastes have become less American. I like salt and the American recipe I used was too salty. I composted the end result. Which I really do not do with bread. But am I willing to just give up? No. So I tried again.
The croissants were not bad. The end bits I faked into a kouign amman type pastry. I think I will go looking for another starting point. But then maybe that is really not fair. I have never liked any recipe I have tried from the Tartine Bread book.
I am odd. I need to buy more butter. I thought I was going to be out of town last weekend but that did not happen so maybe this weekend more lamination can take place between stitching for the Maker's Market.