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Finally got to that new bakery in Portland and their laminated croissant dough was a whole different level of flaky.
I asked the owner about his process and he mentioned a specific 84% butterfat European butter and a 48-hour cold proof that made all the difference, so has anyone else tried a super long proof for viennoiserie?
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lily701mo ago
Wait, 48 HOURS in the fridge? That's insane lol. I can barely plan my breakfast that far ahead. @kellys78 has a point about the flour though, I bet that's why my last attempt just turned into a brick. You can't just throw any dough in there for two days and hope for the best. The butter is one thing, but the whole recipe has to be built for that kind of wait.
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That 48-hour proof is impressive, but the real game changer is the butter. I've seen bakers call anything over 82% "European style," but true AOC butter like Beurre d'Isigny is a different league. The higher fat and lower water content is what creates those defined, separate layers. A long cold proof helps develop flavor, but without that specific butter, you won't get that next-level flakiness. The owner nailed it by starting with the right ingredient.
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kellys781mo ago
What about the flour though? I messed around with a long proof once but my layers still got gummy. A baker friend told me it's because most all-purpose flour has too much protein for that method. You might need a specific type with less gluten strength to stay tender after all that time in the fridge.
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