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?

0 comments

0 Comments

No comments yet

Be the first to share your thoughts on this discussion.