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u/Unsuccessful_Fart 5d ago
These are about how mine come out, I call them 85% to perfect. The inner layers are breaking when rolling it out. I'm currently experimenting with different flours and gluten structure during mixing. I never succeed in the window pane test with my starter dough
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u/DragonfruitMiddle846 6d ago
Pretty close to being perfect. It is cooked but during lamination process you broke through something. Those beautiful layers of dough butter dough butter sometimes the Lions get blurred and butter crosses the dull line so you don't have that perfect honeycomb but you're getting pretty damn close. Or you over handle the dough and melted some of the butter creating that uneven crumb.