Croissant rollout woes
any suggestions on dealing with dough which becomes very tight to roll out after the first turn ?
I am using weekend bakery croissant 3 day recipe, have tried others also.
Using AP, tried bread flour but was even harder to roll out.
I cannot understand how I also see sheeting machines roll out dough so easily.
It is quite frustrating as I have made many attempts and not getting any consistency, some tries are very good others very bad.
I have tried the usual recommendation of "let it rest in the fridge" for a variety of times, 10, 20,30,60 mins etc
Could it be that my hydration is too low ?
Should the dough be able to do some window pane prior to first turn ?