I took a mini-cation to go do a workshop in Washington, and now I am back to baking on the farm and at home.
I have been trying some new ways to make make the croissant dough lately.
Now I am doing 3 turns, two of which are single folds or letter folds, and one of which is a book fold. I also am rolling it thicker, thus getting a powerful-“I-said-BUTTER” croissant!
It really is a beautiful thing.