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Chatted with a pastry chef in Portland who said most home bakers overmix their dough
She told me she sees failed croissants all the time because people keep kneading when they should stop. Has anyone else had a conversation that completely changed how you approach a recipe?
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caleb2624h ago
My buddy Dave used to be a pizza dough guy at this spot in Chicago. He told me the real secret to a good crust is actually letting the dough sit for an extra 20 minutes after you mix it. Said most people get impatient and start shaping too soon. Ever since he told me that, I literally set a timer and walk away. My pizza went from decent to actually good. Funny how the simplest advice from someone who does it every day can flip your whole method upside down.
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caleb2621h ago
Man that's solid advice and it makes total sense, dough needs time to relax. Gonna try this next time for sure lol.
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