Tried the recipe, this is my very first attempt on lamination lol. I think I under kneaded the dough at first because I was so paranoid about gluten formation. The dough came out rough and so un-pretty even after the first fermentation. When I started laminating, the butter was runny and the dough kept bursting as I rolled. Kitchen temp was about 43 degrees Celsius so my butter kept melting (hot and humid region). Note to self: leave the AC on coolest next time. The laminated dough was so sticky and cutting and rolling the croissants were near impossible. Well, I guess I would try again!

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