I think it's the fact that I'm home for a bit not doing anything and it's summer and I'm finally running my to-do list down to a manageable size.
It also has to do with the fact that my dad has been taking care of sourdough starter since our cats died and now is a new disciple of the Tartine bread book.
This is the craziest recipe for croissants. I really don't expect anyone reading this to decide, "Hm, I guess I'll incubate a starter and then spend 3 days making these!" If you've got a starter, though, and you're tired of making the same loaf every week, well then, this recipe is perfect!
Goodness gracious...eating one of these is inspirational. They're also some kind of dense...it's like a whole meal, unlike some of those light, flaky, airy, puffed up teases that look so golden and delicious but then are dissapointingly vapid inside.
This is a long recipe. I'm not going to type it out, because the lovely Bridget from The Way The Cookie Crumbles already has, with lovely pictures to go along. All I can say is, it's worth it, and it's a labor of love.
I love my dad for doing the final day (rolling, cutting, shaping, baking) while I was immobile on the sofa with a migrane. The croissants were still delicious later that day once I was feeling better, and delicious the next day too. He even took pictures so you all can see that part of the process!
I challenge you to make them last any longer.
Another wonderful thing about my dad and his baking? He always makes more bread than we (Mom, Dad, and I) can eat, and he delivers the extra to someone in our neighborhood. The person to receive a loaf is lucky indeed. This recipe makes 16 enormous rolls, and he gave away 10 of them.
Flaky yum! The outside shatters and the inside is chewy and gluteny and buttery like a really good country loaf. Enjoy!