Last week, inspired by childhood friend Shira, I embarked on my first journey down the road of lamination.
For a good dose of laughter and mayhaps your own inspo, have at her instructions: : https://www.facebook.com/Brakeybrakeybrake/posts/10157181876828660
I have read and watched a number of people make croissants before and felt fairly confident in my understanding of their inner workings, so only really consulted recipes to look at baking time and temps.
Which, ironically, is where I think I may have missed the mark most.
I forwent fat in the dough itself, which was classic #sarahbass mistake, and baked em a lil too long given their truly petite stature, but that said they were (are) tasty as you might imagine, full of butter, sourdough, some whole wheat, and much false confidence.
Working with the dough I was reminded (as I seem to be nearly everywhere I turn lately, this pandemic no, or maybe all, the help??) that slowing down my movements, particularly with my hands, can yield are better results. Assured movements, slow and steady, carefully and gently moving the delicate pieces, applying pressure as needed but not for the sake of it, nor in the hope of speeding up the process.
Well aware that these are a labor of love, not in the dietary wheelhouses of many folks, and outright intimidating to many, but here's my hope that you'll try out at least one (preferably carb-filled) recipe you've been curious to tackle.