I've always been curious, what exactly is a "shaggy mass"? I've seen it before & always think of a texture like making pie crust, where it's a bunch of little flaky dry-and-less-dry pieces right before you add just enough water to form it together into a ball. But I'm 90% sure I'm wrong as that doesn't seem right for this recipe & the description given. Yet whenever I've seen a "shaggy dough" description, there's never any picture. (I've seen tons of pictures for "smooth & elastic" & "like coarse breadcrumbs" but both of those descriptions are clear through their words) Thank you! I'd really like to try making croissants one of these days. :)

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