I followed Leibovitz's directions but on another web site there were several commenters who said that they could tell early on that the dough would not be flaky enough. I think some of my problems were: using American butter, not butter from Bretagne so not yellow enough (tried to find Plugra at Trader Joes and couldn't find any), large cubes of butter did not roll out well so not flaky enough. It just wasn't chewy/gooey. Madeleine Kamman's recipe calls for less flour, some corn starch, more butter, some orange water (will use orange zest instead), and a second rising of the dough. I also was using a new counter top convection toaster oven (Cuisinart, bought at Costco) which cooked much faster (despite lowering the temperature 25 degrees and checking the kouign 25 minutes before the supposed finish time) and it was fairly dark and caramelized although it was still good. Just not kouign amann like we had in Bretagne. (By the way I love this new toaster oven despite having a kitchenaid double oven in the wall. Bakes many items faster and I think more energy efficiently).