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.
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...)