Laminated dough after 20 years still surprises me

I tried a new croissant recipe last weekend and the butter leaked out during the first fold, which never happens with my old method. Turns out my kitchen was too warm, so I chilled everything for an extra 45 minutes and the second batch came out perfect. Has anyone else had to adjust their proofing temp after switching flours?

0 comments

0 Comments

No comments yet

Be the first to share your thoughts on this discussion.