I finally had a perfect bake day, then the humidity ruined Sunday

Last Tuesday I did 6 batches of croissants and every single one came out with that perfect honeycomb crumb, which NEVER happens for me in my kitchen in Portland. I was riding that high, even sent photos to my cousin who bakes professionally. Then Sunday rolled around and the same recipe turned into flat, greasy discs because the air was so thick you could chew it. Has anyone else had a day where everything clicks, only to get humbled by the weather a few days later? How do you adjust your hydration when the forecast shifts like that?

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1 Comment

terry_walker3d ago

Ever tried dropping your water by like 10% on those muggy days, or even just skipping the autolyse? It sounds crazy, but the dough already picks up so much moisture from the air that it turns into a puddle otherwise. Once I started checking the dew point before mixing, my flops got way less frequent.