Can't thank you enough for the formula and the additional advices! My croissants and kouign-amanns came out beautifully. I baked half the recipe at night, and no single piece did last for breakfast! I slightly adapted the recipe to what was currently available at home. I used bread flour, and to decrease the amount of gluten, I substituted a generous six tablespoon of black glutinous rice flour for the same amount of bread flour, and filled my cup with bread flour until it reach 3 cups (mind you, I made half the recipe). It was responsible for the nicely colored crumb and beautifully browned crust. To loose the gluten even further, I dusted my counter with sago flour everytime I rolled the dough. I also substitute 3/8 cup of sweetened condensed milk for every 1/4 cup of dry milk. Delicious! I used whole salted butter for the beurrage to make life easier, it worked really well with that 15 minutes of refrigeration after each turn. Guess what, no single crack and tear happened (woohoo!). I did 4-4-2 folding pattern to make sure the dough neatly folded and to avoid forming too much fat layers. I retarded the dough for 2 days (also rolled the dough once to degas and flatten the dough) then proofed the croissants and kouign-amanns for 2 hours with double egg wash (before and after proofing). Puffed up beautifully in my stove top oven (well, my regular oven was not working at the moment, so I used my mom's old fashioned stove top oven over blazing hot fire for 10 minutes, then 12 minutes over medium heat). Did I tell you how happy I was to see that honeycomb pattern? For kouign-amanns, I added cinnamon sugar rather than just plain granulated sugar. Eager to find out what it taste like if I'm using poolish next time. Thanks!

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