My Croissant did not turn out to be what to be a proper Croissant. The texture is different and did not rise as much from when it was shaped, however I get the layered crisp that a Croissant should have.
My main ingredients used were fresh yeast, western start butter, west wing plain flour. Was it the flour that caused the texture? Or the butter? Should I used lighthouse cake-pastry flour (that can be bought from Coles and Woolworths) and as well as using Les'cure/Le'secret butter?
Considering I adapt the recipe and method from Michel Roux pastry cookbook. I rest my dough for 1 hour in the fridge after the butter has gone in, then fold it again after another hour of rest and follow by third fold the next hour. Leave it to rest in the fridge overnight, shape into croissant, leave it to rise at room temp but it did not rise as much.
Other recipes state 1st fold then rest overnight, 2nd fold on 2nd day, 3rd fold on the third day...is this method leads to a better croissant?
All help would be appreciated greatly.