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[CAGATAY KESER]

Hello, sorry for the late reply. Yes, it was a very explanatory answer, but I want to share something else. I made the croissant in the image, but it collapsed like this. I wonder what factors could it be due to? Also, it released its oil while cooking and reabsorbed it. What should I do for this? Best regards

[CAGATAY KESER]

Thank you Dear Sol Damiani,

Its really appreciated that I am the part of this wonderful community

[CAGATAY KESER]

Thank you for your reply. During the fermentation (proofing), I wonder whether the butter inside the dough melts. Normally proofing consists of 28 for 2 hours.

I hope I dont make you feel anxious with my questions

Thank you for your kind understanding:)