9
The 4 AM croissant batch that finally clicked for me
So I've been fighting with laminated dough for like 2 years, and last Thursday I had this weird breakthrough. I started at 4 AM because my kitchen was hitting 72 degrees, which everyone says is too warm, but I just went for it anyway. I did the folds faster than usual, maybe 10 minutes per turn instead of my normal 20, and the butter never once squished out. I pulled 36 croissants that all had that honeycomb crumb and I literally stood there staring at the tray for a solid minute. Has anyone else found that speed actually helps more than cold room temps, or was this just a lucky fluke with my flour?
0 comments
Log in to join the discussion
Log In0 Comments
No comments yet
Be the first to share your thoughts on this discussion.