The Taste of Failure – Still rich and buttery

I have always had the utmost of respect – and awe – for people who do competent things with yeast.

Me? There’s a reason I use a bread machine, but sometimes I get a crazy urge to take on something like croissants.

This is the third, and maybe the last time. I honestly did a lot better with keeping the integrity between the dough and butter layers through all the rolling and folding, but when it came time for shaping I fell flat, or rather, didn’t.

A thick, untenable slab I couldn't coax into a proper croissant shape

A thick, untenable slab I couldn’t coax into a proper croissant shape

If we were in the South, folks would shake their heads and say “Bless her heart.”

Once again, I set them to chill thinking, “Maybe they’ll at least taste good.”

There are more variables I could adjust than I care to evaluate – Was it mismanaged dough from using the bread machine to start it? Did I just need to have the dough warmer on that last round of folding and rolling? Could there be something off with the recipe?

In truth, I’m more of a decorator than a baker, so I’d rather be eating croissants than stressing about them.
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While there was no saving the shape, they did, at least, come out much puffier this time. Crap. Maybe I’ll try again after all. Eventually.

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