Rough surface on croissant dough
Im Ivan am not a pro baker and searching for desperate help.
I tried making croissant for several time and every time gave different issue.
I have been trying with different recipe and I always have this rough surface issue. Do anyone know how come this issue keep appear? I have rest the dough for 1hour each time I do a turn. Total 3 turn.
I have been try cover the dough with cling wrap, baking paper and also cloth.
I really need some help here. :(