Take 1: The Ever-daunting, Croissant-ing

A three day baking project in which I was told by every source on the internet that precision is key and that I must measure ingredients in grams, on a scale. Welp, I don’t have one of those so I converted roughly to cups. And then the dough didn’t look quite right so I added a like 4 more tablespoons of flour and 1 more of sugar. And by some perplexing miracle of the baking intuition gods, nothing imploded. These might not be reproducible, but they are delicious.

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