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My mentor told me to rest croissant dough 36 hours and I thought she was nuts
She said 12 hours wouldn't cut it for the laminated layers to relax, and I ended up with butter leaking everywhere at 24 hours. Has anyone else tried a really long cold retard and had it actually fix their lamination problems?
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kevin_sullivan2d ago
36 hour rest is the real deal for croissant dough. I tried it once after getting frustrated with butter blowouts and it completely changed my results. Did you notice a better oven spring after the longer rest?
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