hi everyone, so this is my first time making croissants from scratch and maybe it's the humidity but something seems to keep going wrong with my dough, it's nowhere near as sticky as all the recipes warn and after watching a few videos and seeing pictures it's just not coming out the same!
the dough i used last night was incorrigible, so i tossed it out and started again this morning, i knew it was too dry even when i was making it last night but it was all lumpy after the rise in the fridge. now i am using julia child's recipe as written on this blog: http://www.mamaliga.com/recipes/crois...
and although the dough is much smoother than last night's recipe, it is still nowhere near as sticky as in the photos, should the dough be super-soft and sticky? or should i be okay with a slightly denser dough? all of the videos and photos i've seen seem to have sticky and gooey dough and mine is not anything like this, even with the maximum amount of suggested liquids and this is not just one recipe!
will this still roll out the same?
(in case it makes a difference i am currently in waterloo and the temperature is 1*c and 47% humidity according to the weathernetwork)
BTW i am kneading this by hand :( my stand mixer is back at home in vancouver.