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The outside did not flake because the layers are fused, meaning there is no separation between the layers.
Laminated dough is separated sheets of dough. It’s made by wrapping dough around a block of butter. Then by rolling it out and folding it, it create stacks of alternating layers of butter and dough: 1 layer dough; 1 layer butter.
The butter keeps the dough layers separated. As the dough bakes, the butter melts and creates steam. That creates rise and the layers of dough separate. That’s where you get the honeycomb structure in the center and the flaky layer on the outside.
When you fuse the layers, the dough layers are pressed into the butter layers, either fully or partially, during the lamination process. When baked, the layers of dough stick together. There’s no layering. That’s why the croissant in the video that you used has the tight tiny holes. And that’s why your croissant was not flaky.
So how do the layers get fused?
1. Butter too cold: if the butter is too cold it will shatter. When the butter shatters, the dough will fuse in the empty spaces between the broken butter.
2. Butter too warm: if the butter is too warm, it melts and gets worked into the dough.
3. Dough too cold: The dough is too cold, it is too hard to roll. You stretch instead of rolling it. When you stretch it you tear the layers inside. The layers fuse where the layers are torn.
4. Too much gluten: trying to roll the deal when there’s too much gluten stenches and tears the layers inside. The layers fuse where the layers are torn.
5. Pressing too hard: pressing too hard when rolling causing the layers to fuse.
6. Butter not pliable: I can’t emphasize enough how important butter pliability is. The butter needs to roll with the dough. Beating them butter In making the butter block is really important. But so is using the right better. I think I mentioned earlier in this thread help manufacturers temper be butter. That determines the pliability of the butter. I use Kerrygold because even cold it’s very pliable. So look for a pliable butter in the UK.
The purpose of refrigerating the dough in between turns is to relax The gluten and chill the butter. If after resting, Your toe is still showing signs of too much gluten development do not roll it. Put it back in the refrigerator and let it rest. When you are rolling at the first sign of too much gluten development: STOP. It doesn’t matter if you’re done with your turns or not, the moment that dough even slightly springs back on you, stop and rest it.
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My computer is dead so I don’t have access to all my baking photos.
This was the first batch of croissant I ever baked. You can tell just by looking at the exterior they are all fused. They are all puffy like a pie crust. So you see, we all start with crappy croissants.
This was the third batch. You can see the individual layers. Wasn’t a perfect lamination, but I achieved layers.
Now I can do a very good laminated dough. It just takes practice. You have a lot of determination. I have no doubt you’ll be able to good laminate dough in time.
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