I am slightly new to the puff pastry process and have gotten the layers and and folding. I use a three fold, and the temperature remains at a cool degree so the butter does not melt or seep out of the dough during the process.
I just can't seem to get them bigger and flakier. I am using 7in / 18cm triangles and I stretch them out and roll them into the classic croissant shape. Then I egg wash them, sprinkle a little sea salt on top, let rise for 40 minutes, bake at 400F/200C for 10 minutes, and then at 350F / 180C until golden brown on top.
Any suggestion or any way to get the results?
Best Answer
Croissant purists state 32 is the "perfect" number of layers a croissant should have.
In this link seeking the croissant perfection, you can find:
You can get up to 27 layers if you make 3 3-folds. Doing one more folding would make 3^4=81, too many layers.
It's not compulsory, but you can get those 32 layers doing 1 normal-folding and 2 book-foldings:
(image source)
Another reason your flakes are not large enough is the flour used.
That's something in common with pizza dough, as I wrote in this answer, so if you don't find flour specific for croissant, you can try with pizza one.