I've been making croissants for a month now and this picture is my latest result.
I wish it had more uniform layers. Is it because I rolled the laminated dough unevenly? Or any other reason which I didn't pay attention to while working the dough?
Also, could you guys let me know any good books or the recipes that might help the desperate home baker? Lol! My croissant was a little bland...
If you guys have any advice I would really appriciate it!
kindergarten txfarmer, at least about croissants.
http://www.thefreshloaf.com/node/23342/croissant-sourdough-starter-txfarmer-vs-tx-summer
https://www.weekendbakery.com/posts/classic-french-croissant-recipe/
Cant say say enough about the excellent information they provide On croissants.
Yes, the croissant formula at the Weekend Bakery link above is the one I use, and with good results!
I'm working hard to get more uniform, clear layering in my croissant too lately (have been for a long, long time before that...). One hands-on tip I can give you is to trim the ends of the dough as you're rolling it, perhaps several times, and check for the following things:
1. that you still have clear layers of dough/butter/dough/butter etc.
2. that the butter has not begun to break up (the layers look like a leopard skin pattern)
3. that the butter is not melting. IMO it should be soft but cold, and not stick to your finger
If the butter is getting too hot you might want to chill the dough an extra 30 mins in the middle of the final roll-out. If the problem is with the butter breaking up you have to let it warm up a bit instead - again, trim the sides and check the consistency of the butter. Don't roll unless it is soft enough.
Another aspect is that you dough might be too soft, which I think would be a problem (I have had that problem a few times myself). What happens is that the butter becomes cold and a bit stiff, while the dough is cold but considerably softer = they roll out unevenly and the butter breaks because the dough layers don't provide enough friction and resistance to make them lengthen uniformly. BUT, and a big but: this is my hypothetical explanation. It is logical to me, but I might be off on this. That said, most croissant experts (amateurs and professionals) seem to deal with very firm doughs.
Just a few thoughts. Good luck.