December 22, 2016 - 1:28pm
Looking for advice on my croissant
I've been making croissants for a month now and this picture is my latest result.
I wish it had more uniform layers. Is it because I rolled the laminated dough unevenly? Or any other reason which I didn't pay attention to while working the dough?
Also, could you guys let me know any good books or the recipes that might help the desperate home baker? Lol! My croissant was a little bland...
If you guys have any advice I would really appriciate it!