Croissants - one step back
As we all know, progress is not made without setbacks. A few weeks ago I did croissants and saw more separation of layers and got really excited. On top of the visual improvement, the eating experience was also significantly improved. So, trying to recall what I did on thay bake and trying to replicate, layers barely separated - real bummer. Tried using the same butter and other ingredients but for some reason it just wasnt the same or better. The frustrating part about a new project like this is not havong enough experience to both know and guage progress during each phase. In particular final proofing. I know timing to the minute on bread but on final proof I found myself wondering - should I wait, should I bake. I do understand that with laminates is beat to proof cool and doba considerably long final (2+ hours) just dont know exactly whats best .. Other than keep trying (disappointing crumb l on the way)