u/Born-Bass-9365

I tried baking croissants for the first time and followed Claire Saffitz’s NYT recipe. Got to the final lamination but I didn’t cover the entire dough with cling wrap (I was being stingy) and ended up with a crust layer. Now the croissants aren’t really rising/proofing — it’s been an hour and a half and there’s basically been no change. They’re in the oven with a pan of water that was simmering. Should I just egg wash them and bake, or wait a bit more? And how will they turn out so I can lower my family’s expectations beforehand?

(Also, butter shattered but that’s another story ☹️)

Thanks!