Rant: Blew up a whole batch of croissants because I was guessing at dough temperature

I've been baking for 3 years and always just eyeballed the water temp for my laminated dough. Last Tuesday I forgot to let my butter block warm up, ended up with butter volcanoes all over the sheet pan. Has anyone else had their dough temp totally ruin a batch of laminated pastry?

2 comments

2 Comments

the_elizabeth29d ago

Butter volcanoes" is the most perfect description I've ever heard for that disaster, and I've been there more times than I care to admit. I once had a batch where the butter literally leaked out and fried the dough on the pan, turning my croissants into greasy crackers. Eventually I just bought a cheap instant-read thermometer and now I temp my water religiously, because guessing is for cookies, not laminated dough.

kevin_schmidt9729d ago

Seriously though, that "greasy crackers" line hit me right in the feels (and my cholesterol). I tried the whole "feel the water" thing for way too long and ended up with more butter explosions than I can count. You'd think after the third time I'd learn, but nope, I'm stubborn (and cheap). Finally broke down and got one of those little probe thermometers and it was like a whole new world opened up. Now I just feel silly for all those wasted sticks of butter and ruined mornings.