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Hit 40 hours on one batch of croissants before I admitted the popular method was wrong for me
Everyone in my baking group pushes the same three day cold proof, but I tracked my hours on a batch for a Saturday market in Durham and it hit 40 hours of hands-on and wait time for 24 croissants that still came out uneven. Two laminations done same day with a 6 hour chill got me better layers and way less dough anxiety. Curious if other home bakers have timed their process or if I'm just bad at math here.
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