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?

2 comments

2 Comments

iris4412mo ago

Saw a baker on youtube chill their rolling pin too.

zaram472mo 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.