Croissants layers

[Sussan Estela Olaya]

Hi Rami!

Your croissants already show a nice crumb structure with decent lamination, especially in the first photo where the layers look well-defined and there’s good elasticity. That said, there’s still room to improve the honeycomb structure (those large, even air pockets that are a hallmark of well-laminated croissants).

Tip: Make sure the butter is evenly distributed during lamination and that the dough stays cold throughout the process to prevent the butter from melting into it. You might also want to review the number of folds. Lastly, be careful not to overwork the dough so you don’t lose those delicate layers.
You’re on the right track,keep it up, you’re doing great!🙌🏻