I don't know anything about tutoves, I just want to say those kouign amans look delicious!
Just a thought, if there's ever a next time, I'd love to see what the pastries look like, side by side, before going into the oven. I wonder if the tutove makes a difference in how the butter smears into the dough.
And honestly, no discernable difference in the two batches, but I'm looking at it from a computer screen at 9am in the morning. Dough A looks just as flaky and puffy as Dough B. Dough A (regular pin) maybe moreso.
