Croissants and lamination
Hi guys! I’ve been trying out laminated doughs recently, more specifically croissants, and I’m going after the famed open honey comb crumb, but I’m not quite there yet :( ! I feel like my lamination process is good, but when it comes to shaping the dough, I think the issue is that I’m pressing the butter into the dough when tugging it, could that be what is causing the crumb situation? Thanks again for your help!