Hey fellow bakers, hope you're all doing well. Just had a breakthrough with my croissant dough, and I couldn't wait to share. After years of tweaking, I finally nailed that perfect balance of buttery layers and flaky texture. The key? Letting the dough rest overnight in the fridge. It makes a world of difference, allowing the gluten to relax and flavors to develop. Trust me, it's worth the wait. Also, a gentle touch while laminating goes a long way. Have you guys tried any new techniques lately? Let's swap some tips and keep those ovens busy.