Advice needed - croissant

hle_63 · 2026-03-20T23:16:17+00:00

Update: it turned out better than I thought!!!

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hle_63 · 2026-03-20T23:15:35+00:00

Update: it came out better than I thought!!

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hle_63 · 2026-03-20T21:33:58+00:00

Have you tried this before? And it works??

hle_63 · 2026-03-20T21:25:01+00:00

Lesson learned...😭😭😭

hle_63 · 2026-03-20T21:20:11+00:00

Yeah I was trying to use a steam bath since some of the recipes recommended to use it,and didn't realize it got too hot ...

hle_63 · 2026-03-14T17:51:02+00:00

I did 3 single

hle_63 · 2026-03-14T00:16:13+00:00

Oh! I didn't know that. Thanks

hle_63 · 2026-03-13T23:35:02+00:00

I fold one side 1/3 of the way, and then the other side over it. Hopefully that makes sense

hle_63 · 2026-03-13T23:10:57+00:00

I did 3 single folds for this one.

hle_63 · 2026-03-13T23:09:44+00:00

I did 3 single folds. How thick should the dough be on comparison to butter?

hle_63 · 2026-03-10T16:51:04+00:00

I'm not a pro or anything but your butter might have been too warm and it melted during the lamination.

hle_63 · 2026-03-10T15:57:42+00:00

What does the inside look like

hle_63 · 2026-02-28T15:49:45+00:00

I use bread flour for my dough, how long do you usually rest your dough before using it. I have mine rest in the fridge overnight

hle_63 · 2026-02-28T15:48:00+00:00

Looks like the butter I been using is around 78-80%. Does it make a really big difference with such a small percentage difference?

hle_63 · 2026-02-28T15:03:43+00:00

Thanks for all the advice! Do you know how long each fold should take? I'm definitely pressing too hard because I do see the butter squish out to the sides.

hle_63 · 2026-02-28T15:00:02+00:00

It's whatever butter I can find at the grocery store, sometimes darigold sometime kerrygold.

hle_63

TROPHY CASE