working on laminations

I have been playing with sourdough and dough laminations.  It is slightly obsessive.  The week before last I realized I did not need bread when I though I did but since the sourdough was already started, I was going to laminate some dough and play.  Not bad but not great.  I did get that was the first chocolate croissant that was actually liked.

This weekend, I did the same thing with intention.

I took my cornetti dough, which I like better then most croissants anyhow, and laminated it with about 40% by weight of butter.  I did three folds for the butter.  On the last, I added a couple tablespoons of sugar that had been mixed with a couple teaspoons of cinnamon.  There was enough sugar to cut the bitter of the cinnamon.  

I shaped the dough as squares with the corners pressed into the middle.  Two were just the dough and its added cinnamon sugar.  One had a center of chocolate.  The last, had chocolate and dark cherries added to the center.

The shapes failed on the bake.  I am going to need to do some more research about how to get those corners to hold.  I baked these yesterday, fairly late.  Today, there chocolate cherry is the only one left and I have been asked when I can make more.  Weekends.

But even though the shape opened up, look those layers.  And the flavor!  The flavor and smell were excellent.  

I am not sure that you can really say experimentation anymore but more play is surely needed.