Having failed to attain ideal uniformity in a recent batch of croissants, I searched for guidance via YouTube, finding help from a Breton baker who shares the name of a 20th century cowboy novelist. Louis Lamour is a French baker who shares his own terrific stories, albeit of a different genre, drama and tension. Namely tales of baking bread. And Louis is not just wise, he's generous, offering great video coaching and email advice.
According to Louis, I had handicapped my efforts by using a 50/50 mix of white and white whole wheat flour. He suggested sticking with the basic white flour, along with taking more care with timing and temperature. So I did. The results? Spectacular. Merci, Louis, merci!