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Serious question, how long did it take you to nail a consistent 3 fold on a full sheet of puff?
Been fighting with puff pastry for about 8 months now in my little shop up in Spokane, and last Thursday it finally clicked. I keep my bench at 62 degrees and started resting the dough 25 minutes between folds instead of my old 10, and the lamination came out clean for the first time, no butter breaking through the edges. Broke down and got a cheap marble slab from a counter place on Division, and that alone did more than any video I watched. Did 5 batches for this weekend's farmers market and every one held its shape with zero leaks, which has never happened. My rack looks the same every time now, so I'm scared to touch anything. What temp are you all keeping your dough at between folds, and does anyone rest overnight before the final fold or is that overkill?
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