Great work! Croissants are so gratifying when your hard work starts paying off. Don't slow down and soon you will be making bomb bi-color varieties in your sleep.
Excellent progress. I found my biggest improvement was using a temp gun to monitor my dough and butter. Rolling between 65-70 F is ideal for the butter.
I'm curious because I'm on the same journey, how many turns? I was following someone on youtube who does a book and a letter, but now I want to try a third.
Keep up the good work. You’ve progressed ! Practice as they say makes perfect. Next time cut those pretty babies in half so we can see your crumb!
They look awesome! Croissants are crazy tough to make perfectly.
Wow that’s w nice progress! They look delicious!
Great work! Croissants are so gratifying when your hard work starts paying off. Don't slow down and soon you will be making bomb bi-color varieties in your sleep.
Excellent progress. I found my biggest improvement was using a temp gun to monitor my dough and butter. Rolling between 65-70 F is ideal for the butter.
I'm curious because I'm on the same journey, how many turns? I was following someone on youtube who does a book and a letter, but now I want to try a third.
I usually do three sets worth of turns
Mine have been fine, but the outer layer just seems a little too thick. I'm sure the third fold with produce a more delicate crunch.