Attempt #2 at croissants. Several things made this easier than the last time: 🥐 Instant yeast. This is not the time for sourdough. 🥐 82% fat “European style” butter for the lamination (thank you @plugrabutter!), which every recipe tells you to do but I ignored last time because how much of a difference can it make? It makes a difference. (the butter just seemed to roll out more smoothly) 🥐 Didnt over mix the dough. Good tip from @weekendbakery that also made it easier to stretch/roll out for the lamination.
Look at that beautiful webby crumb 😍
Recipe via Weekend Bakery (with 1:1 substitution almond milk)