Cooked 60 croissants for a brunch order and finally nailed the lamination

I was watching a King Arthur Baking video where the guy said "if your butter breaks, you're rushing the folds" and it hit me. Last weekend I slowed way down, let the dough rest an extra 20 minutes between each turn, and my layers actually puffed up right for once. Does anyone else struggle with keeping the butter block at the perfect temperature during warmer months?

2 comments

2 Comments

william40728d ago

My butter block usually ends up as a puddle before I even start folding.

wendy_garcia1628d ago

@william407 that's exactly me last summer. It's like when you try to rush anything in life - folding laundry, cooking dinner - you just end up messing it up and having to start over.