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My first laminated dough attempt versus now, a real night and day thing
About 5 years ago in Portland I tried croissants for a bake-off and the butter just burst through the layers, total mess. I used to chill everything for 10 minutes between folds, but my kitchen was too warm and the dough fought me the whole way. Now I keep a marble slab in the freezer and do 20 minute rests per fold, plus I check the butter temp with a probe before I even start. It took me until last spring to finally get that honeycomb crumb, so much wasted flour in between. Anyone else have a specific trick that turned their pastry game around after lots of fails?
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