The Keys to a Perfect Croissant, with Chef Dominique Ansel - Part 3: The Levain

WELCOME TO MY TEST KITCHEN!
LEVAIN. Another essential ingredient for making beautiful croissants. Our baby. Let me tell you a little about ours: a simple mixture of equal parts flour and water, started more than 10 years ago before we opened in SoHo. It’s the levain that gives our croissants that distinct flavor, a slightly acidic note from the fermentation, and what allows them to grow beautifully light and airy. In our kitchens, we have different levains for different types of viennoiserie, each fed daily and carefully monitored, a day-to-day commitment and labor of love to keep them alive and well. A piece of our original levain comes with us to each of our shops, and a decade later, its life continues to grow with us and what we bake fresh for you every morning. 🥐
-- Chef Dominique Ansel #croissant #levain
For your information about Chef Dominique and Dominique Ansel Bakery, visit: www.DominiqueAnsel.com
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www.DominiqueAnselWorkshop.com/
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[@katerinapetrova5765]

Never seen a croissant with so much layers. It looks delicious 😍

[@jakeysnakeey1972]

hi. would you do the same weight of flour to water for 1/2 - 1/2 . like 100g flour to 100g water?

[@rstark]

Where is part 2 and 4?

[@masoudrostamiiii]

Hi 😭 how to make like your croissant 😭
Whatever I do, it doesn't turn out the way I want

[@asaslf]

I joined your online class for croissant, I was looking for sourdough starter (levain as mentioned!) but it was only fresh yeast !!

[@getflourish]

😢

[@guyeshel9316]

I guess Poolish is good enough, no?

[@moondidi85]

We want madeleine’s recipe please

[@pb.pb.pb.pb.]

that webbing gives me anxiety wtf 😵‍💫🫨🫣 🤣🤣🤣🤣