Croissants, take 1

What I learned:

• Croissants are definitely doable! I guess if any time is a good time to make croissants (i.e. over 2-3 days), it’s now when everyone is WFH. I didn’t feel tired or stressed making them; in fact rolling the dough out was kind of relaxing!
• DEFINITELY DEFINITELY use non-expired yeast!!! Mine expired in 2018 LOL so all the croissants were underproved, and consequently a crap-ton of butter leaked out ;;; they turned out super-dense and heavy hahaha.
• The original recipe calls for bread flour; I used all-purpose but not sure if I’d be able to tell the difference. I’ll try bread flour for next time.
• Don’t brush egg wash over the sides; just on the tops.
• Resting the dough in the fridge helps a lot! The gluten really does relax and makes it easier to roll out :)
• Next time I’m going to try rolling out the final dough flatter, so that the croissants end up a bit wider.
• I made 2 pains au chocolat; will try tomorrow lololol. I think the dough I used for these was too short because I split one normal croissant length into two. I’ll not do that next time haha.

Verdict: they still look pretty! and the butter taste is *great* lol, but the texture is t.h.i.c.c.

(original recipe from Joshua Weissman)