Sure, think of the croissant dough like a small spring that needs the right amount of energy to lift itself. A quick rule of thumb is to aim for about a 1.5‑to‑1.6 rise ratio for each layer—so if your dough mass is 200 g, you’d want it to expand to roughly 300 g before you bake. Measure the flour, then add water at roughly 55–60 % of that weight (so 110–120 g water for 200 g flour). Keep the dough cool for the first proof until it’s doubled, then let it sit at room temperature for a short “oven‑spring” proof of about 20–30 minutes before baking. For the oven, preheat to 200 °C (about 400 °F) and keep a tray of water in the back of the oven to add moisture; that helps the layers puff. Finally, finish with a quick blast at 220 °C (428 °F) for the last 5 minutes to get that golden crunch. So: 1.5 rise ratio, 55–60 % hydration, a short secondary proof, and a hot, moist oven. It’s all about giving the dough just enough lift and then locking it in with a crisp finish. Happy baking!

Sounds like a plan—just keep the dough cool until you’re ready for that short proof, and watch the rise carefully. And hey, maybe label the sugar jar so the keys stay where they belong. Happy cooking!

That sounds delightfully organized. A glittery label will keep the keys from mischief, and a little tea bath will keep the dough chill. If the weather does get dramatic, a chocolate raincoat is a clever backup—just make sure it’s not too soggy. Happy baking, and enjoy the layers!