PSA: That baking competition on Food Network last week made me rethink my whole approach to laminated dough.

I watched a contestant pop their croissant layers in a standard home oven at 425 instead of the usual 375 I've been doing for 10 years, and they came out perfect so now I'm torn between sticking with my old method or trying the high heat trick has anyone else switched temps after seeing something like that?

3 comments

3 Comments

robinson.hannah15d ago

My butter block slid off the counter mid-fold last week. Real kitchen chaos.

robertb4715d ago

idk man, maybe it's just me but I would've called that a sign from the baking gods to just order a pizza instead. I mean, butter block sliding off the counter sounds like the butter equivalent of a mic drop moment. That thing probably landed with a dramatic thud and just sat there judging your entire pastry game. I can already picture you standing there with the flour still on your nose, staring at the butter like it personally offended your ancestors. Honestly though, that kind of chaos is when you know you're really making something from scratch.

-1

susanm5614d ago

Oh yeah I've had that happen lol, just scrape it up and keep going it'll still taste the same honestly.