This may be the least sexy recipe of all time, but if you want to try making my croissants at home, trust me (because I know from experience!!) this is going to make your life a WHOLE lot easier! . Making a poolish (a 100% hydration preferment, aka 1:1 flour to water) increases the extensibility of the dough. Cutting straight to the chase, I include a poolish recipe in the book, because it’s going to make the dough a WHOLE lot easier to roll out with a rolling pin (I’m taking a wild guess that most of you don’t have a commercial bakery laminator in your kitchen at home...) . There are many differences between how we make make croissants at Lune and the recipe I’ve written for the book. This is the first, and important one. Can’t wait for you all to get my book and try out my highly unorthadox method for making croissants at home!!! 3 weeks and counting until the book is out!! - #lunecookbook @hardiegrantbooks @hardiegrantuk @lunecroissant