|Not as airy as I'd prefer, but see the honeycomb texture starting to form.|
|I thought I'd take step by step pictures, but I only got photos of like steps 6 and 7 before I realized that time is not your friend when you're rolling out croissants. But if you can't tell, this is pretty.|
The good news is that they taste incredible every time. Exactly as if you are in France. The trick is to use European butter and yeast. Now I just need to work on my technique to get the texture I want. The sort of good news is that I made several batches in before I stepped on a scale. So now I need to take a little break from my croissant making, but I'll be back. Oh yes, I'll be back.
* I've been bouncing back and forth between the two recipes below. The first one tastes better but the dough is a bit tough to handle.
And Jeffery Hamelman's Recipe. I guess he's a big deal in the pastry world.
* I also realized how lame it was of me to say, "bread baking journey." Sorry guys.