Finally nailed a consistent croissant lamination after 8 months of flat, greasy messes lol

Turns out my kitchen was just 5 degrees too warm, so the butter kept melting before the folds. Anyone else have a simple fix that took forever to figure out?

3 comments

3 Comments

iris4414mo ago

Saw a baker on youtube chill their rolling pin too.

nancy1541mo ago

Used to think chilling the pin was just youtube showboating but you're right, it really does help with sticky dough.

zaram474mo ago

That's the kind of extra step that makes me feel bad about my own lazy baking, iris441. I can barely remember to chill the dough, let alone the tools. Next they'll be telling us to freeze the flour sifter lmao. Honestly, if it works, I guess I can't judge, but my freezer is already full of pizza rolls.