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Took me 4 Saturdays to figure out my croissants were too warm, not underproofed
I kept getting these dense, flat croissants that looked like sad pancakes. I blamed my yeast, my flour, even my rolling technique. Swapped everything, still bad. Then I left a batch in the garage overnight because my kitchen was too hot, and they came out perfect. Turns out my kitchen stayed around 80 degrees in July, so the butter kept melting into the dough before it could layer. I bought a cheap thermometer for $9 and now I keep my mixing bowl on a cold pack during summer. Has anyone else chased the wrong problem for weeks only to find it was something dumb like temperature?
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caseyl182mo ago
Your $9 thermometer just proved you can't blame bad technique on summer, so maybe the real issue was your kitchen.
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