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Can we talk about why lamination beats folding for croissant dough? My bakery in Portland switched last month and the difference is wild
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elizabeth_garcia6d ago
Temperature is the real thing nobody talks about here. Lamination keeps the butter in flat sheets so it stays cold longer, folding kinda smears it into the dough and then everything gets too warm and greasy. Portland humidity probably makes that gap even bigger for you guys.
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