Need Help with Croissants!
Hello! A week ago I started trying to learn croissant making. All was going fine until I got to the third fold and suddenly I saw hard butter bits in the dough, i decided to do a 4th fold and they turned out tiny but tasty. I then found out 4th folds is a big no no! And decided to try again. Again after the 2nd fold was chilled an hour, i went onto my third fold to find the big hard pieces on butter again. I decided to just keep going according to instructions and they obviously leaked butter, tasted nice but not good enough. Iwill point out that the butter wasnt leaking or too warm, they were cold pieces. Also that they hardly rose during the proofing time. Any advice would be lovely because i dont want to give up! Emilie