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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I'll see how I do. I was also a professional baker for a year.
Thanks. Twitter will use this to make your timeline better. UndoUndo
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Ok if you and Adam do a croissant bake-off I will join just for comic relief, but I am confident that they cannot actually be made and that you bought yours at a bakery.
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I will demand that each of you produce a croissant in a shape that no bakery would produce.
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