Croissants, The Beginning

So I finally found the time, well, ok, carved out the time, to work on croissants. I followed the recipe in https://snapguide.com/guides/make-the-perfect-croissant/ . First I made up the dough. I did follow the recipe properly and use unsalted butter for both the dough and the butter slab. I don't always do that. For the dough, I did heat up the butter in the microwave - it was perhaps half melted and half soft. I didn't have too much choice as at "room temperature" in my cold-assed house the butter was still very firm. I assumed that 140 ml of milk weighed 140 g, which is not quite accurate, but pretty close. At any rate I added a splash of water at the mixing phase because the dough was too crumbly. I did not have "fast action" yeast, I hope "active dry" is similar enough. I did not have caster sugar, I used granulated. Here's the dough at the end:

My less than smooth dough

It could have been made smoother, but I feared that additional mixing in the KitchenAid with the kneading hook would make it harder to work with, as the recipe warns.

The butter was a much more challenging task. I cut it into slabs and rolled it between to sheets of waxed paper. The waxed paper tore twice and have to be replaced. The square is not perfect, but it's pretty close. I hope that's not critical. I still see seams in the butter between the butter slabs. Assume those will be ironed out in the end.

My less than square butter square

Dough and butter resting in the fridge overnight.