u/Dry_Mechanic4479

I don’t know what to do!

I keep having the same problem in that during my second turn after letting the dough rest in the fridge, the butter breaks inside the dough. Also no matter what I do, I can’t seem to get my dough to roll thin enough the be able to perform enough rolls for a decent shape. What should I do??

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u/Dry_Mechanic4479 — 1 day ago

▲ 29 r/Croissant

Help please!

This is my fourth attempt at croissants. I am following Claire Saffitz recipe. I can’t see to get the dough to roll thin enough without the layers tearing. I believe this is causing the shaping to be off and the croissants are falling over while baking. I tried to push the proofing to about 2 hours. Are they over proofed? I feel they came out kind of flat.

u/Dry_Mechanic4479 — 14 days ago