My first go with a laminated dough. It was a pain in the xxx, and I had many moments where I nearly scrapped the project. I'm sure a real baker could pick apart what went wrong, but ultimately the final product didn't turn out all that much different than the picture from the book it came from. The recipe was from Mastering Bread by Marc Vetri and Claire Kopp McWilliams. Very rich and flaky. Awesome with a little jam spread to offset the richness.Having fun with the mixer nonetheless. Cinnamon swirl bread is next up at my daughter's request before she goes back to school in Virginia. Picture from the book.