WW croissant : Who says they can’t be flaky?

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Some WW croissant morphed out of some flour that had been laying around over the holidays. Rather than use it up in some nameless loaf of bread, I decided to use it to fashion some laminated goodies…I also used some Goat’s milk in lieu of moo milk, just because.  The dough received 3 double turns, and a 6 hour proof at room temp, as it is a rather brisk day here in the maritimes!   The aroma in the hoose, is well, aromatic. The flavor : Tangy, with a hint of buttery goat.

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