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Shoutout to the bakery down in Davis that let me watch their lamination for 20 minutes
I was on a trip last month and stopped in for a croissant, and the owner saw me staring at the sheeter and just waved me behind the counter to watch. Turns out I was folding my butter block way too cold, and my last three batches at home have actually puffed up instead of leaking. What temp do you all keep your butter at for the folds?
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