as a retired baker I can say without doubt this poor guy was never trained by a baker. people think they can take a class and that is training, it isn't.
Very cool, your pastries look amazing on your website! What percentage of butter to flour is this dough? Did it have any initial fermentation or was it straight from mixing to chilled? You gave the dough a full (book) and a half (single), are there any more turns before the final roll out? Im a small hobby baker from New Zealand and this is the best place for learning!! Thank you
Not true. Space and financial coat are also deciding factors. We make all of ours by hand; it's easy peasy and allows us greatrr control over the process. And the only machine we use is a wooden wheel 👍
