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That 20-minute rest story in a food blog finally clicked for me after overproofing three batches of croissants in a row
I read that dough needs to relax not just for gluten but for the yeast to stop working so hard, and it fixed my croissant texture completely, ever had a simple tip from a random post save your bake?
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blair_webb2d agoMost Upvoted
Buddy of mine kept burning his sourdough crust. Dark as a tire, every time. Tried lowering temps, tenting foil, everything. Then some random comment said spray water in the oven at the start for steam. Did that once and his crust came out golden and crackly. Now he keeps a spray bottle right next to the oven just for that. Little things like that save whole batches.
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val_williams2d ago
Yeah that steam trick is pure gold, I read it saved someone's crust and now I do it every time lol.
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