Four mistakes I made: 1. Attempting to make croissants and thus tempting fate. 2. Rolling sheeted dough too hard, rather than “gently stretching”. 3. Used White Lily (it’s what I had), a soft flour. 4. Didn’t proof before folding in the butter square. I blame Hollywood.
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Now I am tempted to do this this weekend.
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I am totally up for a bake-off. I feel croissant hubris
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The short flour seems like the unrecoverable sin here
Thanks. Twitter will use this to make your timeline better. UndoUndo
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That's a fine looking bread roll you got there
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