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Pro tip: I chilled my butter for laminated dough for 2 years before a baker in Boise set me straight
I always thought cold butter meant straight from the fridge, so my croissants kept coming out flat and greasy. Then a guy named Ray at a shop in Boise watched me work and said I should be aiming for 60 degrees, pliable but not squishy. I tried it on my next batch of 24 and the layers finally puffed like they should. Does anyone else use a thermometer for this or do you just go by feel?
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webb.hannah1mo ago
My grandma used to poke the dough with her finger and call it ready.
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