Noticed something odd at a bakery in Portland

Watched a baker there pull croissants at 6am and they rested them on a cooling rack for exactly 45 minutes before touching them. Anyone else time their resting like that or is my impatience costing me flakiness?

1 comments

1 Comment

robinson.paul27d ago

Read somewhere that resting dough lets gluten relax. Maybe patience is the secret.