I've joined this forum because I'm on a quest to make perfect croissants. I've had six attempts now using different recipes and techniques, but something always goes wrong. Can you please help me with these problems:
1- what is the best way to fold the butter in, book fold or letter fold?
2- how many turns are ideal? Most recipes just say three turns.
3- while working on my second turn, I find the butter breaking into streaks within the dough. By the third turn, the dough is spotted with butter(but it doesn't leak through). How do I keep the butter in smooth sheets?
4- I find that some butter leaks while baking (sometimes all the butter leaks!). How do I stop that from happening?
5- Im amazed at the temperature variations for baking croissants. Some recipes say 350, others 475. So seriously, what is the ideal temperature and baking times?
6- is it possible to ruin the shaped croissants by proofing too long? The last time I made them, I waited nearly four hours, as I felt they didn't rise much. The butter also leaked in the oven, and the finished product was very bread-like.