How the sourdough croissants are made at Mirabelle Bakery

At the Mirabelle Bakery in Copenhagen the talented bakers bakes lots of fresh, flaky sourdough croissants everyday for their happy customers.
Watch to see how they roll all the layers.
#croissant #copenhagen #relæcommunity
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[@hsun9810]

And they look super delicious, well done!

[@chrifrapug]

Thank you! You must visit us in Copenhagen and have a taste.

[@hsun9810]

Just had a look at your website, nice cozy bakery shop. Will definitely go and try sometime. @@chrifrapug

[@chrifrapug]

@@hsun9810 Perfect! We are looking forward so see you at the Mirabelle Bakery

[@marcobosco8416]

awesome!

[@leon930]

looks pretty good! Would it be possible to have the baker's percentage for the dough?

[@Kayavod]

This is amazing.

[@Ryan-fv9kw]

Beauty

[@plosr3834]

The oven on the background, is that a TAGLIAVINI??

[@maksimsjakusevs4224]

One can say this is conspiracy, but everyone who made at least some attempts of making beautiful croissant would have noticed that the section of the detrempe, that one which is not covered by butter shown 0:53 on the video is twice as thinner than it suddenly looks at 0:55. Any explanation of this hocus-pocus (if not a big secret) :):):)

[@ceecee8757]

She flipped it over to the opposite side.

[@rosiec6554]

Looks good but little to dark

[@hey-its-me-bobby-D]

are there only 12 layers?, or were there more turns than what is seen in the video?

[@marcusj5718]

Theres two folds after when they cut it in thirds and flatten. Makes 27 layers.

[@stereolab28]

Looks like 9. Two single book folds

[@ataxia1973]

@@stereolab28 it's compounded with each fold, not just added.

[@balagtas1020]

Over night proofing

[@gracietaylor8648]

dolan twins

[@DavideStiff]

Not impressed of the crumb