What's the best recipe you've used to make croissants for the first time? I've looked at a few recipes so far. Though the basic process is similar in that they all make a dough, encase the butter, and roll a half dozen turns, there is really a lot of variation in the details of the technique. There are even 2 slightly different versions by Silverton (one in her book, one on Martha's website). My personal experience with pastry for pies tells me these "details" can make the difference between failure, success, and great success. Also, when I make tarts, I find that starting it on the stone that lives on the bottom of my oven really helps in creating flakiness. Can I assume this will be a safe place to start the croissants, too? I have some time to research this as I'll be living without an oven for a couple weeks. When I do something that takes this much effort I want to be sure it turns out, even the first time. And I'm not an instinctive baker. Added note: Thought I'd mention that without guidance to another source, I'm inclined to use Biranbaum's recipe as she has SUCH detail. While I'd made pie crusts long before reading her book, I did find details that helped refine it and eliminated my pie-anxiety.