The most challenging bread in your repertoire
Perhaps a silly question, but I'm just curious: What bread in your repertoire do you find to be the most challenging to make and why? By "repertoire", I'm thinking about breads that you make pretty often. And why is this particular bread such a challenge to make? Do you have any tailor made solutions to ease the process?
I guess I'm asking because I'm trying to shore up enough confidence to have another go at croissants this weekend. It's not something I make very often, but maybe once every two or three months. When I make a batch, I can put typically 10 - 12 croissants directly in the freezer, and they'll keep me going until it's time put the wheels in motion again :-) Probably not surprisingly, what I find most difficult with croissants, is to roll the butter into the dough, and get it uniformly spread into thin layers. It seems to be a tricky balancing act, to get the right dough and butter temperature: Too warm, and the butter will start seeping out, and you'll end up with a sticky mess; too cold, and you'll have a hard time getting anything but huge lumps of butter unevenly distributed in the layers.
But enough about me and my croissant woes; I'd love to hear about your tricky/difficult/challenging breads!