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Spent 3 hours lamination folding 6 batches of croissants before I realized the dough was just too warm
Kept getting butter leaking out and thought it was my technique, but a $9 fridge thermometer showed my butter block sat at 68F instead of the 60F I needed, and chilling it back down for 20 minutes fixed every single batch, so has anyone else solved a bake they thought was doomed with one dumb little tool?
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vera_robinson361mo ago
Sixty degrees is right for the butter, but the dough itself should be cooler.
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