They continue. I baked a dozen or so today. They were pretty good, a bit of butter leakage but all in all I am pleased with them. The big changed has been the instant yeast instead of the Active Dry Yeast. I don't know why but it gives the Croissants a much better rise. I will keep with it for a long time to come.
The croissants had a good oven spring and browned nicely. I ate them warm with some jam on them, man were they good! Now that butter is coming down in price I will bake a few more batches. :)
In addition to the Croissants I baked Ciabatta today. Will let you know how they taste soon!
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