I have a question, even though I'm only in the middle of making my Croissants today... I put the butter inlay in, did my first two turns, but have noticed that my dough feels VERY different this time, it's very soft and easy to roll, while the other times it's been very hard to roll out, springing back with me having to pull and tug to get it to the correct measurements. It's also sticky after the 30 minutes in the fridge, so I added more flour to the table while rolling it out, so I'm guessing I added less flour this time while mixing. My questions about the difference between the doughs. For the hard to roll out dough - Could I have added too much flour? Maybe kneaded it too long? Maybe left it in the fridge too long for the first rise? I'm thinking I kneaded it 10-15 minutes before. I used the blog directions today and they are a little different than the recipe directions...in the beginning with adding all the ingredients in the mixer right away, while in the recipe you let the sponge sit while you do the butter, then finish the sponge. Could this have made a difference? I did as the Blog said and added all the ingredients in the beginning. I'm also wondering if maybe my water wasn't warm enough? I have a feeling the Croissants will be great either way, but am very curious as to why the dough is so soft and easy to roll out today and would love your opinion...Thanks! Hi there, From what you are describing, it does sound like you've had too much flour in the dough with previous batches. Too much flour makes for drier dough and that is always harder to work with. Sounds like you hit it right on the money this time, so I'd stick with the method and amounts you used for this particular batch. ~ MaryJane

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