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Saw a bakery in Grand Rapids leave their butter out all night and now I'm questioning everything
Stopped by a spot on Wealthy Street last week and watched the owner pull a tray of butter from a shelf at 6am, no fridge in sight. She said it had been sitting at 68 degrees since 9pm and that cold butter tears her laminated dough. I've been keeping mine in the fridge my whole career and now I'm wondering if I've been fighting my croissants for no reason. Anyone else leave butter out overnight for laminating, or is she playing with fire?
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derekthomas8d ago
68 degrees since 9pm, what's her room temp in July?
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