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I finally tried the freezer trick for croissants and it actually saved my batch
My dough kept melting in the summer heat before I could get that third fold in, so I stuck the whole slab in the freezer for 10 minutes between turns last week. Has anyone else found a weird short-term chill that fixed their lamination problems?
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oscarw8313d ago
nah man, 10 mins in freezer between turns is actually a pretty normal thing, not some weird trick.
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margaret_taylor4213d ago
Stick with what you're doing, @oscarw83 is right that it's a standard baker move to chill the dough.
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