Hit my 100th batch of croissants today

I counted back through my notebook and realized batch 100 was coming up, so I made sure to really nail the lamination on this one. Feels good to finally get those even honeycomb layers after messing up probably the first 30 or so. Anyone else keep a log of their bakes or am I just extra?

2 comments

2 Comments

lisa_hill2318d ago

Nah, that log is genius. I started one for sourdough. Game changer.

hayden_martin2918d ago

I mean, not to nitpick, but 100 batches of croissants is definitely a flex even if you messed up the first 30. I've never kept a formal log for baking, but I bet just jotting down what went wrong each time would help a ton. A numbered honeycomb layer sounds like something a professional would get, so maybe you're just extra in the best way.