c/baking-pastry
When laminating croissant dough in a warm kitchen, controlling butter elasticity between 14°C and 16°C is vital. If the butter is too cold, it shatters into flakes; if too soft, it absorbs directly into the flour layers. Chilling the dough blocks for forty minutes between each turn preserves distinct laminations and produces that airy honeycomb alveoli everyone looks for.
mantener esa temperatura en pleno verano es una odisea tbh. en mi obrador a las once de la mañana ya estamos a veintiséis grados y la mantequilla se vuelve crema en cuestión de minutos smh ¿haces los pliegues simples o metes algún pliegue doble para terminar antes?
I prefer doing one double turn followed by a single turn. That gives around twenty-four layers of butter without over-stressing the dough. In summer, I also pre-chill the marble rolling board with ice trays before starting the turns. It really helps keep the temperature stable.
