I've been making croissants for about 6 months now, and careful and meticulous as I try to go at it, I'm always getting dense croissants.
My croissants always come in 2 variations.
One is a chunky dough where butter has fragmented and not rolled into the dough because it was too cold. These are better.
The others, I let the chill come off the butter for 10 minutes or so before i roll. The dough looks better, i can see the butter/Dough layers looking good. But these croissants come out denser than the others. I can see some layers have been smashed into the butter layer, and those layers are disgusting and doughy tasting.
I'm thinking it comes down to keeping the butter cool but not too cool? The videos I watch the guys just roll it straight from the fridge. Anyone know a secret to getting the butter to the perfect rolling temp?