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Round 2 went better, but I'm still not all that impressed with my efforts. These look and taste

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Joined: Dec 12, 2005


Posted to Thread #30150 at 9:45 pm on Mar 6, 2018

like really good crescent rolls.

NOT what I was going for after this much effort.

I'm going to research a few more recipes, starting with Julia's. One issue is the size of the cut dough. I think it's much too small to end up with a bakery size croissant (3.5 base of the triangle by 6" high. Base is then manually stretched to five inches and height lengthened to seven inches.

I left the dough to thaw in the refrigerator overnight and it was pliable but not rising today, so that was better. Proofing also went better this time, but it only needed 40 minutes to poof up, not 1.5 hours.

Jesus saves. Buddha recycles.

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