3
Just nailed my first perfect batch of croissants after a workshop in Seattle
I took a weekend class at a small bakery there, and the instructor showed me how to actually feel the dough's temperature with my hands instead of just using a timer. She said 'if it feels like a cool cheek, it's ready' and that simple tip changed everything. I went home and tried it, and my lamination was spot on for the first time in maybe 15 tries. The croissants came out with those crisp, flaky layers I've always wanted. Has anyone else picked up a small trick like that from a class that just clicked?
2 comments