I've experimented with laminated dough for the first time this past week. I was so looking forward to freshly baked croissants for Sunday morning. And that's exactly what we had. For a very first try, I found the results quite alright, but there is definitely a lot more practicing to be done, and a lot more to learn to achieve the perfect crumb. Making croissants might turn now into a project for the upcoming weeks (or month?). It should give me something to play with, and I will keep you posted about the journey.
The formula I used was taken from Michel Suas' Advanced Bread and Pastry; there are a number of interesting croissant recipes in his book. I chose the most basic one for the time being.