Cold dough vs warm dough for laminated croissants, I flipped sides after 5 years

I always proofed my croissant dough overnight at room temp until a baker in Portland told me to chill it to 40F and work it straight from the fridge. Thought it would tear or fight me, but the layers came out way cleaner and the butter never smeared once. Now I'm seeing folks argue that warm dough gives a better rise and I'm honestly torn because mine have been flakier but slightly less puffy. Anyone else switch temps and stick with it, or did you go back after a few tries? What's your butter to flour ratio when you do it cold, I'm at 25% and wondering if that's why I'm getting less spring?

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dianal942mo ago

Wait, you went 5 years proofing at room temp and never tried cold dough until some random baker in Portland told you? That's wild to me, I'd be scared to switch after that long too. Cold dough gave me way sharper layers but yeah, less puff, and bumping butter to 30% fixed my spring without losing the flake.

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