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Butter temperature debate: counter rest or hot water bath for croissants?
I've been testing laminated doughs in my Chicago kitchen all week. Letting the butter sit out for 45 minutes gave me even layers, but the hot water bath method from a 1970s baking book had way less cracking. How do you keep your butter block at 62 degrees without a temperature controlled room? Anyone else find one approach clearly better after a few rounds?
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derek2214d ago
That 1970s hot water bath trick is legit, I had the same result when my kitchen was sitting at like 68 degrees and my butter block kept cracking with the counter rest. Dunking the bowl just long enough to soften the edges evenly beats waiting around forever, and the dough rolled out way smoother with fewer tears. Give the bath a few more rounds and see if the cracking stays down, because it sure did for me.
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