OK, I said I'd let you know
when I was happy with my croissants. It really hasn't happened ("Give it to Mikey, he hates everything") but this week they were nice enough that I wanted to pinch their chubby little cheeks.
I'm still sheeterless, so these are hand lamination. Not bad. Not happy making, but not bad.
The pictures:
Well, if you all don't see the flaws - I do. Must. Do. Better. (But they are pretty cute - and I'm learning how to hold a camera)
Formula from "Advanced Bread and Pastry", Suas - the hand mixed and laminated croissants. I use 12 oz of roll in butter and a liquid levain instead of the poolish.
Oh, and LindyD - the brioche molds I use have 10 flutes and measure 4in across the widest part. Hope this helps.
Gotta catch a plane (I'm getting out my really big net for that...)
Pat