Help with achieving croissant structure, please
I'm a professional baker, recently moved to Thimphu, Bhutan. Used to achieve perfect croissants with beautiful honeycomb back in Mumbai, but despite multiple attempts, I'm just not getting the same results over here. Below is a full breakdown of my recipe and method, please tell me where I'm going wrong.
Bread flour (White Swan brand) 1000g
Sugar 110g
Yeast (Instant dry) 15g
Gluten 12g
Bread improver 15g
Salt 20g
Honey 15g
Butter 200g
Water 440-450g (depending on humidity and dough consistency)