u/Torn8oz

I put a lot of effort into these and am a bit dissapointed in the results. To be fair: I'm fighting the elements, it's been 80F (27C) in my apartment all day due to the heat wave out now.

Despite only mixing the detrempe for three minutes, I still had issues with the dough fighting me on the final roll out. I let the dough rest for an hour before the final roll, and did five rounds of rolling out, with 20-30 min in the fridge in between each roll. Still, though, the dough did not want to get thinner than 6mm. I use King Arthur AP flour for reference.

I let it proof at 80F for 3 hours, yet I still had some butter leakage in the oven. Would love some guidance, if anyone has any

I recently got Antonio Bachour's book The New Era of Viennoiserie and have been excited to try some of the more advanced techniques in here, even though I'm just a home baker without much of the equipment he bakes with.

I'm really happy with how the cross lamination turned out on these! I had a little trouble with the shaping (ended up a bit flat), and the interior is quite dense, unfortunately. However, I'm noticing even in his book, his product has a pretty dense final crumb as well (last picture I posted).

If anyone here knows more about cross lamination than I do: are we generally not looking for a honeycomb, considering the dough isn't rolled up the same way it is in a croissant?

So sad to hear. To clarify: it was a charter bus and not a metro/art bus. Those intersections down by key bridge are really dicey as a pedestrian