Reddit mentions of Advanced Bread and Pastry

It's quite involved, the recipie is adapted from the book Advanced Bread and Pastry.

I have the advantage of being able to use a sheeter, being that I work in a bakery. It still took me quite a while to get my croissants to come out consistently like this, the process is long and easy to mess up.

Our methods are traditional, the ingredients simple. Flour, water, instant osmotolerant yeast, malt, salt, milk powder. After mixing, rest 45min-1hr (depending on dough temp), then refrigerate overnight in fridge. 25% butter to roll in the dough in relation to the dough weight. After the butter is rolled in, start with a letter fold, then a book fold, rest in fridge for 30min-1hr, then do a final letter fold. Roll out, shape, proof 1.5-2hrs, bake at 350 in our convection oven (~390-410 in a conventional oven).

Glossing over some steps because it would take a while to write it out!

If you are really interested in trying something like this at home, this post is an excellent resource: http://www.thefreshloaf.com//node/22677/poolish-croissant-pursuit-perfection

We don't use poolish, but I'd love to try.

I like this one a lot: https://www.amazon.com/Advanced-Bread-Pastry-Michel-Suas/dp/141801169X/ref=sr_1_6?ie=UTF8&qid=1540162522&sr=8-6&keywords=baking+and+pastry

A lot better than the one written by the CIA, in my opinion. Much easier to understand, but at no lack of depth.

I read the relevant section in Advanced Bread and Pastry to try to learn about it. I had the opposite problem: I wanted my bread more sour...

It seems like it has to do with the feeding schedule of your starter and when you refrigerate it after you feed it, etc. So play around with that and see if you can get the results you want. My experience has been that playing around with bulk fermentation time does not influence the flavor that much.

You could try incorporating some rye or whole wheat flour into your starter feed, as well.

The SFBI book is where I got most of my knowledge.

His book is based off of the actual recipes and directions used in a commercial kitchen with a sheeter. It's pretty clear if you have background in pastry, but not if you're a home baker trying to make croissants by hand. I say the book is still worth it whether or not you can actually use the directions...it gives an explanation of the processes we use in the industry and if analyzed, can give troubleshooting for home cooks too.

Get yourself https://www.amazon.com/Advanced-Bread-Pastry-Michel-Suas/dp/141801169X . The book is incredible and it's only problem is it's too clear. The eVersion is totally fine and half the cost, but if I had the money I'd get the hardcover. It gives a lot of insight on what to use and why. It's my reference for everything. Good luck!