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Watched my croissant lamination go from shattery to soft in 3 weeks after one change
Three weeks ago my croissants were coming out shattery and flat, and a baker at the Saturday market in Ann Arbor told me my butter block was too cold when I locked it in. I started letting the butter sit at 65F for about 20 minutes before the first fold, and now the honeycomb inside is open and even instead of dense. Anyone else find that butter temp matters way more than how many folds you do?
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