Shoutout to the new baker at the cafe who said my croissants were too buttery

She told me, 'In Paris, they aim for a lighter, flakier bite, not just pure richness,' and after trying her method with 30% less butter in the lamination, I'm starting to think she's onto something, so what's your take on butter content in laminated doughs?

3 comments

3 Comments

valw691mo ago

Can I ask what the new baker's method was?

the_jamie1mo ago

I saw that whole thread about the baker changing his sourdough timing. It's just bread, people are acting like he reinvented the wheel. He proofed it at room temp for an extra two hours instead of overnight in the fridge. The loaves are a bit airier, sure, but it's not some huge culinary breakthrough. Folks are treating a minor tweak like it's a state secret that will change baking forever.

river_rivera451mo ago

I used to agree with @the_jamie but this actually made my bread way better.