harder than expected

[ratcreature]

I tried to make croissants from scratch, but the result didn't turn out like a proper croissant at all. I think I have not been patient and diligent enough with the rising, then multiple folding, and resting periods to get the dough and butter layers right. So instead of delicious fluffy-layered croissants, I ended up with, well, something rather too dense and very, very buttery. :( Well, it is still edible at least.

Comments

[ratcreature]

The one I followed seemed fairly straightforward, basically just a yeast dough like you'd do for sweet bread, then rolling it with a butter square in layers, then folding and resting it multiple times, I just wasn't patient enough I think.

I think what I did wrong was that first I didn't let the first rise be over night but just a few hours in the morning (I wanted them for afternoon) so that was probably not long enough. And then I probably ought to have rolled the dough a bit thinner during the folding steps and have rested it longer in the fridge, because I think my butter layer mixed too much with the dough layers during the folding, thus it became like one dough (with lots and lots of butter, and thus heavy) rather than remaining layered and getting flaky and fluffy.