wasn't sure wether to post this in bread or pastry, coz croissants are kinda both lol
Anyway, these are pics of my first attempt at croissants.... the dough was laminated well, i had no leakage during the baking, and the smell was great.....they tasted pretty good when baked, however they were just slightly stodgey.
i'm unsure if it was because they were underbaked (18 mins at 200C) or if i just didn't roll them out thin enough, as it was difficult to roll out, the dough was very springy.
Any tips on how i can improve my next attempt would be greatly appreciated
Thanks
Anyway, these are pics of my first attempt at croissants.... the dough was laminated well, i had no leakage during the baking, and the smell was great.....they tasted pretty good when baked, however they were just slightly stodgey.
i'm unsure if it was because they were underbaked (18 mins at 200C) or if i just didn't roll them out thin enough, as it was difficult to roll out, the dough was very springy.
Any tips on how i can improve my next attempt would be greatly appreciated
Thanks