Heat wave croissants - just a little tricky
These actually turned out ok ! Dealing with a 80 degree kitchen does not help in the least - I usually do these when it's closer to 68-70F which affords a lot more time to work the dough and butter. Strategy today was to employ some freezer time and just hustle. By the time shaping came around dough is pretty soft and very hard to manage. Shaved off a few grams of yeast and final proof for only one hour as opposed to 1.5-2 - it is possible !