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I finally visited that new bakery in Portland and their laminated dough was a whole different level of flaky.
After seeing their croissants, I'm rethinking my own lamination technique and wondering if anyone has tips for getting those super defined, paper-thin layers without the butter melting out.
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lindab495mo ago
Maybe you just need to treat the butter like a bad tenant and keep it locked in its own separate apartment.
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paigep205mo ago
What if the butter's the good tenant and our kitchens are the bad landlords, @lindab49?
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lisak265mo ago
My butter dish has its own zip code now, thanks to @lindab49.
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