It may be a bit hard to tell from this particular picture however these fresh baked artisan breads of mine are a little larger than my head in fact. They rose beautifully and while the interior was soft and moist the crust was very noisy and the perfect consistency.
Croissants are one of my favorite things in the world, but they can take forever to make. However I feel like I definitely learned a few ways to do it a lot faster and easier, with some minor trial and error. I definitely think that my recipe for french style croissants tastes a lot better, but I actually prefer these american styled croissants. I like the light fluffy texture, even if they aren't as flavorful.
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