That week I ruined 4 batches of croissants in a row

Last Tuesday my kitchen was at 85 degrees and I didn't realize my butter was melting into the dough before I even started laminating. Has anyone else had a whole week where nothing you bake turns out right?

2 comments

2 Comments

kim.sandra1mo ago

85 degrees is actually way too hot for croissant dough, the butter starts smearing into the dough at anything above 76. Did you try chilling your bowl and flour in the freezer first?

amygonzalez1mo ago

omg I literally ruined my first batch because my kitchen was 78 degrees, learned that lesson the hard way lol