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One judge's comment fixed my croissant lamination overnight
At a county fair bake-off last spring, a judge tasted my croissant and said 'the layers are there but the crumb is dense, you're rolling too hard on the final folds.' I went home and tried pressing way lighter on the last two turns, just letting the dough glide instead of muscling it. Next batch came out with that airy honeycomb inside, and my wife actually ate two in one sitting. Anyone else get a random critique that unlocked something obvious they'd been missing?
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wadejenkins2mo ago
I always thought you needed to press hard to get those tight layers, but yeah, I tried the light touch after a bakery owner said I was "fighting the dough" and it was a total game changer. Makes me wonder what else I've been gripping too tight.
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