my croissants, level up?
Help! Somebody stop me from churning out more bread than even my freezer can handle... or... wait a minute.. I NEED A BIGGER FREEZER!!!!
I had my first try at croissants. We won't talk about that. Not at all.
The second attempt though was much more satisfactory. I made them too small, in retrospect, and by doing so I think I restricted the layers from really fully developing, but everything was there; the crunch, the slightly chewy core, a nice taste and flavor; subtle buttersweet. I'll put on some pics of the crumb later, and for now; here's how I did it.
By the way; what is the best technique to get the butter on the dough as evenly and hasslefree (for the dough) as possible? I came up with my own way, working with two sheets of baking paper. My first attempt (the one we won't talk about in public) I tried to do it by cutting it to 4 mm pieces and layering it on..... well....
Intuitively I think the way it's done in the famous Julia Child-video has to be the best way. But I'm a bit hesitant about wacking my dough still.. hey, I'm a novice! Keeping the butter in one piece between those sheets of baking paper did the trick though :-)