Yay! A blog about croissants! They're my favorite thing in the world to bake (and, according to my husband, the tastiest). It's the perfect baking project for a weekend night when you just want to hang out and watch movies (and hustle into the kitchen to do another fold during a quick intermission). Maybe I'm not reading the instructions carefully enough, but I didn't see a step for final proofing before baking. If I use this recipe, is that not necessary? We always proofed the croissants in the bakery, but we had a proofer with high humidity and controlled temps. Depends partly on whether you're shaping the croissants and chilling them to bake later or shaping and baking right off. If the dough is soft from being formed, you may want to chill them as the recipe recommends to set up the butter a bit, then bring them out to proof while the oven is heating up. Susan

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