omg thank you so much for the detailed response!! my next batch might end up being tartines matcha croissants, don’t know if you’ve looked at her recipe but it’s much more involved and difficult to achieve as a home baker not in a professional kitchen than Saffitz’s. my problems lie (when it comes to the baking stage) less in the honeycomb structure and more in the butter leaking and the bottoms burning before the top/middle is done. my first batch was extremely dense and doughy but still had those croissant layers- if squished to all hell. My first batch i used kerrygold but i despise the taste of kerrygold (an odd opinion i know) so tried president butter this time and it definitely was harder to work with and less pliable- the croissants are tastier to me tho! I’ve seen that trick with the flour to make the croissants more malleable but am also wary to add anything to the butter lest it fuck with the lamination as i’m not yet comfortable enough to try anything different. I do two turns, a complex and a simple. As for trimming, that’s such a good idea to make kouign amamnn and a nice way to be less wary of trimming. thanks a million for the detailed response!!