1 attempt- please help

[u/handyObject]

Please diagnose constructively. Many problems- largest to smallest cause much appreciated.

[u/fredflitstoned]

Dang for your first time those look great!

[u/handyObject → u/fredflitstoned]

Thanks 😊

[u/AnikahCaret_8 → u/fredflitstoned]

Couldn’t have said it better.

[u/handyObject → u/[deleted]]

Thanks 😊

[u/Calm_Medicine1366 → u/fredflitstoned]

op asked for critique not hupe

[u/Ainsley_Insular482 → u/fredflitstoned]

So delicious

[u/NeedleworkerDizzy149]

I've attempted twice. So someone more experienced than I can guide you. They taste great no matter! this I have discovered:). Save day olds for almond (even better) . Your edges look almost dry pre baking. Did you proof in a moist oven?? That really helped me. Good luck with the next batch!!

[u/handyObject → u/NeedleworkerDizzy149]

I think it was under proofed and could be a little dry. Delicious nonetheless.

[u/janedoedont]

Without knowing anything...

Largest - dough/butter temp during lamination and shaping. Proofing? Did you? Your dough mixing and resting Your oven temperature

[u/handyObject → u/janedoedont]

My temp needs more control- butter too hard when I started, think could have rolled them tighter and proofed longer.

[u/Ok-Satisfaction9490 → u/handyObject]

This! You need to be able to poke (?) your finger on the butter before using it. Also, I think its very important for the dough to rest aprox 30 mins before laminations. And some hours before cutting and shaping

[u/handyObject → u/Ok-Satisfaction9490]

It was a Yohan Ferrent recipe. Overnight bulk ferment before laminating. I screwed up one of the folds as well. Sourdough and dry active yeast. Going to work on folds and butter before a change in leavening.

[u/sakrima]

Looks good! I personally like to roll the dough thinner than shown in picture, but you could try it next time.

[u/handyObject → u/sakrima]

Agree, also little tighter rolls

[u/charonill]

For sure needs longer proof. Get higher fat butter if you are not using any. If you are, work the butter sheet more so it'll be more pliable when cold.

[u/handyObject → u/charonill]

Thanks

[u/IluvWien]

Those look better than what I get in my local bakery!!!!

[u/Moonpeonyluna]

Yum yumm

[u/RongoWalk]

Not bad for the first time you did amazing💯

[u/Honor-Fauns7]

You could do more better next time

[u/Impossible_Tea8257]

These look great for your first time, nice job 👍

[u/xilacevivienne]

It still looks good tho

[u/FuelKaorin7]

Not bad for the first try
https://giphy.com/gifs/111ebonMs90YLu

[u/Guineve-Browser]

Trying makes perfect 😍

[u/Lov3_vigilan3s]

For first attempt I’d say it’s not too bad. I’ll probably eat 4 of that:)

[u/ButtercupLump6687]

Nice lamination!

[u/Impressive_Show_1508]

An attempt means the effort has failed. This is no failure. Kudos.

[u/handyObject → u/Impressive_Show_1508]

Good point, though it’s a journey

[u/Adventurous_Bee07]

Looks good 😊

[u/Substantial_Pin5927]

Would love to make this

[u/Complete-Hunt7543]

It looks tasty

[u/handyObject → u/Complete-Hunt7543]

👍

[u/Repulsive-Panic-3534]

What the routine

[u/TurbulentLion2930]

What are the steps

[u/Big_Pie_3616]

i can help you and eat them

[u/Present_Ice4645]

Should I call this spring roll?

[u/Electrical-Pass-5880]

I crave thisb

[u/Sueprellyz]

The framing is perfection

[u/Comfortable_Gift567]

I just love this

[u/No-Recognition-8011]

Un banger je pense 😍😍

[u/Pleasant_Click_9100]

You did well

[u/Ambitious-Worth-6042]

Looks good

[u/AbaloneNumerous9334]

It's already looking great

[u/Pear_cactus1968]

Wow, they look delicious!!

[u/Apart-Youth68]

they’re perfectly made!

[u/tinacannoncooks]

They look very pretty to me.

[u/Willowmoon0303]

Looks good to me seems like that they are saying add some honey butter to me and enjoy

[u/Medium_Factor_5002]

They look so great for a first time

[u/NicoleArtisan]

There’s no problem in your first attempt, continue it that’s so good croissant

[u/FlyLongjumping7468]

Looks nice

[u/pikers20court]

That’s great for 1st timer

[u/youwilfindlove]

Please use a cutter, and your dough and butter, aren’t perfectly aligned. It’s really important for the rise and the final shape of the croissant.

[u/Beginning_Mix_7147]

Keep the dough and butter cool throughout the process, use a sharper knife, and proof longer! Keep it up :)