Hey, that really looks delicious. I am a hobby baker myself and I would suggest folding the dough for several times and let it rest between the folding instances. That makes it kind of more puffy and the air enclosures get a little bigger and the dough in general becomes a little smoother with more layers added. I use the same technique for croissants.
Happy baking
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Yes I do that occasionally, just not the days when I'm on a tight schedule! I've never made croissants, but I should try one of these days.