Making Croissants

Last Friday I made croissant dough to make ham and Swiss croissants today. The first ones took a bit long to bake, but the second batch came out beautiful. I learned that it is a better idea at home to only proof the dough out at room temp for a while then put it in the oven without water and ice cubes to create steam for a little while then take out the pan with the water so that the oven does not have constant moisture in the oven. But I'm learning and having fun.