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Hit 2,000 croissants this week and it broke my old rule
I always said laminated dough was too fussy for home bakers, but after rolling batch 2,000 by hand in my kitchen in Portland, I finally tried the 24-hour cold ferment and the layers turned out perfect. Anyone else have a number that made them eat crow about a technique they swore off?
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taylor.brooke1mo ago
2,000 croissants by hand is insane, in a good way. Used to roll my eyes at the cold ferment thing too, seemed like extra work for no reason, but then I tried it on a batch of danishes and wow, total game changer. Guess the overnight rest really does let the gluten chill out or whatever.
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