@halicopteraway: How I shape bow croissants, plus some tips for doing cross-lamination in a home kitchen: • Be comfortable making regular yeasted, laminated doughs first (e.g., you can successfully laminate dough without butter melting or cracking). When you cut the dough during final rollout, you should be able to see clear layers of dough and butter • Work quickly and keep your environment cold. Think about exactly what you’re going to do before you bring the dough out to work on. Chill the dough as needed • Use a straight edge ruler and very sharp knife when cutting strips of dough • Spray and brush the surface of the dough with water to help stick things together #homebaker #pastrytok #croissanttok