Hi y’all,

I just finished the 2-3 day process that was my first crack at croissants - aaaaand it went terribly. Or at least definitely subpar (hence the lack of a photo, and why I didn’t even let my girlfriend try one and she’ll eat any bread).

Anyway, I’m trying to get the hang of these little puffy bread clouds, and am looking for any good, tried-and-true recipes and/or techniques and tips y’all have for perfect croissants.

Thanks a million in advance!

PS

Any recommendations for flour use? I used a local bread flour and the end result was a little more whole wheat-y than desired (especially for test run croissants). I was thinking a good white bread flour or AP?