I finally stopped using cold butter for croissants after a bakery tour in Portland

2 comments

2 Comments

Have you tried letting the dough rest longer between turns to make up for warmer butter? I'm curious if the texture holds up better that way compared to the super cold method. Been wanting to test this myself.

the_rose8d ago

Respectfully disagree with you there. Cold butter gives those layers a better structure when they hit the oven.

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