My croissants went from hockey pucks to flaky in 5 weeks, and the fix was one small thing

Ivan Ross · 2026-10-12T21:05:03.468162+00:00

I stopped chilling my dough for 30 minutes and started doing 20 minutes in the freezer instead, and after about 5 weeks of trying it that way my laminations finally stopped smearing together, so has anyone else found that freezer time works better than fridge time for their butter blocks?

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My croissants went from hockey pucks to flaky in 5 weeks, and the fix was one small thing | Bakers - Babble Community