Croissants

These are sourdough croissants made with homemade vegan butter. They worked out pretty well (though they're nowhere near as impressive as their inspiration, txfarmer's gorgeous ones). They're much better than the last time I attempted vegan croissants.

The annoying thing about the recipe is that it asks for a 3 hour final rise at 26C. I couldn't see how to make that happen and still have them ready for breakfast, so I left them at cold room temperature (15 - 17C) for about 12 hours, and then put them near the oven as it preheated. They definitely rose a lot in that time, but they weren't (as the recipe puts it) 'soft and jiggly', so maybe they were slightly underproofed. 

The vegan butter behaved nicely for the encasement step, but I was a bit worried about the first turn after it had a rest in the fridge for an hour. I think the butter was too firm: it seemed to crumble as it folded. The final dough looked like pie dough, with specks of butter, which didn't seem quite right. I wonder if it would be better to let the dough rest at room temperature for 20 minutes between turns, as in Peter Reinhart's recipe.