I’m not sure what to call this.
I live in France. If I were to use the word ‘sourdough’ as an adjective in front of the noun ‘croissant’ I’m quite sure the French Gendarme Alimentaire would be at my door rapidement.
But, then, they would not have met the Babes.
Now that I’ve established that this combination should never be attempted let’s have a look at how wonderfully delicious it turned out.
Cathy, of Bread Experience and our host kitchen for this month, has lots of photos, 2 recipes plus tips on baking in a hot, summer kitchen.
Check out what the Babes did – all putting their own spin on this.
I think if the Gendarme Alimentaire were met at the door with some of this fantastic bread they would happily say Bravo! (Croissant is masculine, of course.)
When you’re ready to try your hand at Sourdough Croissant Loaf, head over to Cathy’s Bread Experience to find all the instructions, tips, and helpful hints.
That’s it for August!
A fitting end to summer!
The Bread Baking Babes
A Messy Kitchen – Kelly
blog from OUR kitchen – Elizabeth
Bread Experience – Cathy
Feeding My Enthusiasms – Elle
Judy’s Gross Eats – Judy
Karen’s Kitchen Stories – Karen
My Diverse Kitchen — Aparna
My Kitchen In Half Cups – Tanna
And me…. Thyme for Cooking – Katie
Maybe all those crispy flaky crusts would assuage the gendarmes, regardless of sourdough!
They (the gendarmes) wouldn’t stand a chance!
I would agree, sourdough is difficult to associate with croissant but amazing it work this time for me … even with 50% rye. Babes can really excel at breaking the rules.
The Babes do an excellent job!. As for me – I love bread in almost any iteration.
Thanks for rounding us up. A fitting end to summer, indeed! Your insight reminds me of a business book I read years ago. “First, Break all the Rules.”
Was that like ‘Leadership Skills of Attila the Hun? Love those old ‘how to’ books! Love the bread, too!
The French food police would be very confused once they tried this! It’s so good. Great round up!
Yes, but they are exceptionally patient and, almost always, very nice. They’d be happy to taste-test.
Ha. Les policiers français would be congratulating me. My wild starter wasn’t even close to being ready when I went to mix the dough for this amazing bread. So I (eeeeeek!) used commercial yeast.
I comforted myself by concentrating on all the butter that was added. The crust on this bread is so fabulous! (If I can ever access my website server, you can read (and read and read and read, because as usual I can’t shut up) about the process.
The French are partial to fresh yeast… And we all love butter, even on a croissant!
I’ve tried leaving a comment on your site off & on for 2 days with no luck. I did manage to get the link and a photo (as you know). Technology!!
Still no luck with your site….