Vent: My sous chef told me my croissants were too dense and she was right

Been baking croissants for almost two years now, thought I had them dialed in. Last week my sous chef took one bite and said they taste like bread rolls, not pastry. She showed me that I was overworking the dough and not letting it rest enough between folds. Anyone else get a reality check from a coworker that actually made them better?

2 comments

2 Comments

jake_kelly2421d ago

Wait, are you supposed to rest the dough between folds or after laminating?

troykim21d ago

Resting between folds made a huge difference for me after I watched a youtube breakdown from this old french baker. He said the gluten needs to relax or it fights you and makes the dough tough. I used to rush through all the folds in one go and got the same brick-like croissants. Now I do 30 min fridge rests between each turn and the layers actually puff up. Its annoying to spread the work across a whole day but the texture change is night and day. That sous chef did you a solid honestly.