I’ve tried making croissants several times but usually end up with results that are too dense and lack the layered, “shattering” texture you expect from viennoiserie. I understand lamination and butter quality are important, but I’m unclear about: How many folds are optimal before the dough gets overworked. Whether fermentation time (before/after lamination) impacts flakiness. How to keep the butter layers from melting into the dough during...
Originally asked by user220948 on Stack Exchange (cooking) (CC BY-SA 4.0).
