That one Saturday where EVERYTHING went wrong with my croissants

I had a day last month that was just brutal. I was making a batch of 48 croissants for a Sunday farmers market. My butter block was perfectly cold but it cracked during the first fold. Then the dough got too warm and started sticking to the counter like crazy. I had to toss the whole thing and start over at 10 PM. The second batch turned out okay but the layers were not as nice. Has anyone else had a single day that just wrecked your whole baking schedule?

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1 Comment

morgan.logan22h ago

Oh man that sounds like a total nightmare! I've been there where the butter block decides to rebel on you. Did you try chilling your dough in the fridge for a solid 30 minutes before that first fold? I find that even a short rest can make the butter way more cooperative and less likely to crack.