Bought a scale, made a couple starters, Croissants as my first bake
So I'm 26, soon to be 27 and for work have traveled to Europe a few times. I love how they always have fresh bread, GOOD breads to eat with dinner/lunch/breakfast. I decided I want to learn to bake breads. I have an Escali Arti scale, been using a pizza stone for pizza crusts for quite some time too.
Before this I've been working on making a good pizza crust with some difficulty, we like it to be thin, but airy and I have only once in the past couple months of eating pizza every week gotten the results I want. I have some ideas of why this is happening but I won't know until I try again this week to get it right. (I think what we prefer is classified as the neopolitain pizza crust)
This weekend I tried my hand at croissants. The wife loves them, her mother just bought a dozen from Williams Sonoma for $40. After reasearching thouroughly as I do with everything, sometimes overly so.. this is what I came up with.
The wife wanted chocolate in some of them and I should have taken a picture of one without but they are all pretty similar you're looking at a chocolate chip inside that one though. Things I did wrong. 1) didn't use enough/any flour when rolling the dough out the second time, caused a couple tears/butter leaks. 2) Rolled the dough out to 44"and didn't let it relax before cutting into triangles, so they all shrank right up. Also, the wife decided mid croissant rolling that she wanted to bake banana bread so it was probably too warm to be rolling as I was.
Edit: Butter was Plugru (sp?), recipe was http://www.finecooking.com/recipes/classic-croissants.aspx 
I'm open all critiques and pointers you have for me.
TLDR - Hello!