PSA: I quit freezing my butter for laminating dough after a guy in Portland showed me his bench

River Hill · 2026-10-07T23:45:05.562075+00:00

For 3 months I kept my butter block at 38F because cold butter felt safer to work with. Then a baker named Ray at a shop in Portland had me touch his butter at 55F and it rolled without cracking or smearing, and my croissant layers went from about 12 visible to like 27. My folds stopped tearing and the proof actually held shape instead of slumping. Anyone else keep their butter warmer than they were taught, or am I rolling the dice here?

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PSA: I quit freezing my butter for laminating dough after a guy in Portland showed me his bench | Bakers - Librear