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PSA: my laminated dough took 3 days to get right in my Denver kitchen and I need to know if I'm the problem
So I tried making croissants for the first time two months ago, and it went so bad it took me three full days to get one batch that didn't look like a deflated soccer ball. Day one my butter block was too cold, so it cracked into little shards when I rolled it and the layers just bled together. Day two I overcorrected and let the butter sit out too long, which meant it squished into the dough and turned the whole thing into a greasy brick. Day three I finally got it right, and honestly the trick was just beating the butter with a rolling pin until it was pliable but still cold to the touch, about 60 degrees. The real fight here is between the people who say you should do the turns fast and get it back in the fridge in under a minute, and the folks who swear you need to let the dough rest 30 minutes between every single fold. I timed myself on day three and my turns took me 45 seconds each, which felt insane, but the layers actually showed up in the bake. So which side are you on, quick turns or long rests, and did your first lamination disaster take you as long as mine did?
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