I made some croissants. I think I may have folded the dough one too many times. Any tips on achieving a bit more separation between the layers?
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Hard to tell. Could be they didn't chill enough between folds. Or final prove was too warm and the butter softened sufficiently to run through the dough? Look pretty tasty though.
@Thick_Hollins started
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I made some croissants. I think I may have folded the dough one too many times. Any tips on achieving a bit more separation between the layers?
2 Attachments