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Tried a new folding technique from a bread forum, my croissants finally look right
Last Friday I was staring at my lopsided croissants for the third time that week, layers all smushed together and butter leaking out everywhere. I saw a tip on a French baking site about folding the dough like a letter, then waiting exactly 40 minutes between turns instead of my usual 20. I tested it with a half batch on Sunday and the difference was night and day, those distinct honeycomb layers actually showed up. Now I'm wondering if I've been rushing the lamination process this whole time, has anyone else found a weird timing trick that fixed their pastry game?
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evan_burns18d ago
Man, the 40 minute thing is wild because I always heard colder dough was the real answer and timing was secondary. Did you keep your butter block and dough at the same temp the whole time, or did the longer rest just give everything a chance to chill back down between folds? I'm asking because my last batch had that same leaking issue and I blamed the butter being too soft, but maybe I was just folding too fast like you said. What temp was your kitchen at, because mine runs warm and I wonder if that 40 minutes would even work without sticking it back in the fridge.
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