12 hours! Oh my goodness! D'ya think that'd be safe to eat from a food hygiene perspective?!!!
I thought of adding a tiny bit of sugar to the dough to give the yeast extra to ferment in the oven, for a more airy texture. May try that next time.
Wish you could come have a piece of it with butter! Absolutely gorgeous!
And I've never made croissants, I DO want to give that a go. Nothing better than freshly baked croissants, hot out of the oven!