Croissants again, this time with a levain starter (rye, converted to wheat), and retarded for 24 hours before baking. The butter got too soft while completing the turns, so the layers still aren’t as discrete as they might be. But the shell is thin, and shatters beautifully, and the crumb is much airier than the last batch.
They no longer taste like white bread, although the levain tang is much more prominent in the pain au chocolat than in the straight croissant.
Next up: how much butter should be laminated into the dough?