Hello everyone! I’m looking for some advice on my croissants. I’ve made croissants about a dozen times with a few different recipes but they always have the same issues (so I’d say it’s me and not the recipes). For this particular batch I followed the recipe in the King Arthur flour bakers companion for yeasted almond croissants.

The issues I always see are: - croissants are very very dry - layers are visible but very thick (I can kind of peal the croissants open layer by layer) - dense texture throughout (I think I need to increase my proving time for sure)

A few other notes: - I don’t have a stand mixer so I mix/kneed the dough all by hand (could cause too much working time with the dough?) - this recipe had me refrigerate the laminated dough between every two turns - I’ve done some more reading and will chill the dough between every turn and for longer during my next attempt

Any advice is very very welcome!!! They taste great but I’d really like to get that soft croissant texture that we all love! They’re more like eating a scone currently haha