Croissant shaping is more consistent. All 24 look damn near perfect

My fifth time making croissants and I've learned plenty along the way. Every step needs to be damn near perfect to achieve results. I've learned the hard way of not under or over mixing my dough, you have to be precise with cutting the shapes or you will have uneven triangles which will affect the final shape. Also when shaping, I'd absolutely recommend chilling your triangles for 15-20 minutes in the freezer before shaping. Such a game changer. It is way easier to roll and comes out more consistent. The dough also won't tear in your hands if you have hot hands like me. And proofing, 2 1/2 hours is ideal. In my experience you can go over by 5-10 minutes but I wouldn't go under at all. Croissants need all the time they can get to proof but not by too much. I would've put a honeycomb photo in here for y'all but all of these were for a coffee shop order 😅 sorry guys