Attempt #1
Alright so I figure there are 4 areas that mater when perfecting Croissants. Recipe, lamination, proving and baking.
Recipe: Thankfully I still have a tried and true recipe to work with. I know it's a good recipe!! I also have a pretty good hand on kneading and what the dough should be like.
Next time gonna use the same recipe. No notes.
Lamination: around the same time I was working in the bakery my brother got me a French baking Bible (no joke you should see how large this book is haha). It goes through the techniques of Lamination as well as giving some tips so we went with that. The biggest change was after the initail prove you roll the dough to the size needed to fully encase the butter and then you pop that dough into the freezer (I know unexpected but logically makes sense.) Then the folding for lamination happens as you'd expect. With a final fridge rest before rolling for cutting.
Cutting went well and and rolling was honestly a dream. *See photo 1*
Next time I plan to do things pretty much the same. Maybe make the rolls a little wider for rolling.
Proving:
Okay intial proving went well, dough doubled and rolled well. I think that one was a 10/10. The 2nd prove not so much. Per the baking Bible I was told to prove with warm water in the oven for 2 hours. I proved... not that long and definitely at to high a heat.
Next time I will heat my oven for proving while rolling THEN turn it off prior to putting in the dough. I will still use the water at the base to maintain moisture. And I'll probably egg wash prior as per instructions.
Baking:
Once fully rolled and improperly proved I had 2 pans on rolls. I (in my rush) baked them together at 350°f it took over 20 minutes and they still didn't have even coloring. The butter leakage was... a lot haha but thats alright lol
Next time I will bake both pans separately. I will start at a higher temperature maybe 375-400°f for the initial few minutes before lowering for the remainder.
Final thoughts:
Per the photos attached *photo 2 & 3* I think overall the recipe and lamination were practically perfect. I'll work on the proving and baking and next time we'll knock this right out of the park!