Les Petits Bâtons au Levain
This is the continuation of my sourdough viennoiserie series. This time I used AP flour for the dough. I also have some milk that is going to expire so that's what I used as the liquid. For all the levain builds I also used milk as the liquid and fed it with AP. 
Zhou Clementine seems to like milk and AP! She was very active, maybe the hot temperature (29°C) could add to that too. She started at just a quarter of the container this was the result just after 4 hours! I'm not use to my levain being white in colour due to the milk and the bleached flour.
The dough is made with AP flour, milk,salt and oil. I also made it wetter than before for easier handling and to use the last bit of milk. I bulk fermented it at room temperature for 3 hours. Most croissant recipes do not do this but I have to because from past experience, my starter does not want to be put straight into the cold. The dough will be underfermented and the final proof will be very very long and the results will just be not good.
The dough doubled, and it was shaped into a square and put an hour in the freezer and 3 hours in the fridge. I have made my butter block earlier. I gave it un tour double et un tour simple then an overnight rest. The dough is still a bit too strong but much more cooperative than the last 2 times. I wonder if it's the sourdough and/or the bulk ferment that made it strong despite the use of AP.
The next day, I divided the dough into 2. The divided both into 3. For the first batch I filled them with the leftover crème pâtissière from my last bake and simply folded them over without any crimping. I mangled one and it was ripped but I still managed to pull it enough to cover the pastry cream.
They were baked super dark almost burnt because I got sidetracked and forgot to take them earlier but they were still delicious with a very very little bitter aftertaste to cut through the rich sweet custard. The crumb is not still not that good but it was soft and the crust was super crispy, shattery and flaky. 
For the second batch, I shaped them into petits bâtons. 
I proofed them eggwashed really well and they reached this point in just 3 hours at 31°C. I think this is really the best batch, the layers were clearly defined and this is the most expanded and jiggly batch that I've made. Maybe the secret is the super active levain and high room temperature.
They were baked in my clay pot for 20 minutes over live fire; flipped after 10 minutes. Two of them baked darker maybe because they were directly above the fire. No butter leaked and the spring and shape were good despite being flipped.
The crumb is definitely better! More open but there are still layers that stuck together because my lamination struggle due to the still strong dough. Next time I will knead less and let time develop the strength. Both versions taste a little richer than my previous attempts because of the milk, they were a bit softer too but just as crispy and flaky! Of course, the taste can't be beaten. Tangy and so so buttery! As I've said the sourdough tang seems to modify the buttery taste and make it more buttery.
Look at how flaky that crust is!
I'm also happy that the honeycomb look is starting to form and be obvious especially in this photos.
The new Miss Universe is... France!
Félicitations ! Miss France won Miss Universe here in my country in Manila (and Steve Harvey got it right!) so I think these French inspired treats are a perfect way to celebrate this moment historique ! When our country was eliminated, may dad and I rooted for France. Also, as a someone learning the French language, I listened to her carefully to see if I can understand even a little of what she will say and I find it cool that I was able to understand about 50% of what she said even though it was fast with many "modern" glidings like with je + verb (sorry, language loving part of myself is just taking over here) like in the "je pense" part. We're still very proud of our very own Miss Philippines!
À la prochaine !
Hanggang sa susunod!
Until next time!
