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That moment my croissants turned into butter puddles
I was so proud of my lamination until I pulled them out of the oven and saw butter pools everywhere. Turns out my kitchen was way too warm at 78F, next batch I chilled the dough between every fold and they actually puffed up right. Anybody else fight with temperature in their kitchen this summer?
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olivia_wilson1d ago
78 degrees? That's wild for baking.
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