I have been making croissants for my very small business almost every week for the past 6 months. I've had great success, and my croissants always turn out really beautiful, flaky, and crusty. However, the difficulty I have in rolling them out varies greatly from batch to batch. Sometimes, the dough is stiff and takes all my effort to roll out (I roll the dough by hand), and sometimes it's easy peasy. I've tried mixing the dough by hand rather than in a mixer, thinking that perhaps I was overworking the dough, but this didn't seem to make a difference. I rest/chill the dough in between folds, so theoretically this shouldn't be a problem. Any thoughts?
Thanks for signing up!
Connect with us to get more Food52!