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 start Friday night, and will get you on FaceTime or something showing me doing parts of the job.
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Let's get a Friday croissant bakeoff going then. Dough rests into Saturday and then the terrible judgement comes. Who else is in?
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