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Burnt 120 croissants on my first hotel shift in Santa Fe and the pastry chef just laughed
Back in 2009 I was a fresh hire at a hotel bakery in Santa Fe and I set the proofer too high on a Saturday batch, so the butter just melted out before they hit the oven. The pastry chef, a guy named Manny, didn't yell at me, he just showed me how to feel the dough instead of trusting the dial. We sold the salvageable ones as day-old and I've been checking with my hands ever since. Anybody else learn a hard lesson about proofing temperature the rough way?
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