Has anyone taken a course or watched a series that shows exact lamination parameters — not just steps — including dough at 16–18°C at lock-in, butter 1–2°C colder, measured lock-in at 7 mm, and timed 20-minute rests between folds? I’m tightening up my process (54% hydration, digital probe thermometer and calipers on the bench) and would value recommendations where the instructor calls out temps, thicknesses, and proofing targets.
on the bench) and would value recommendations where the instructor calls out temps, thicknesses, and proofing targets. The Butter Book croissant series hits that level of specificity and so does Matthew James Duffy’s lamination class; my tweak from service is to keep butter 2°C colder than dough if your room sits above 20°C to prevent drag lines without cracking — what’s your room temp during turns?
Short answer from my side: I’m seeing the same pattern — one concrete thing that helped was writing down the exact handoff and timebox it to 15–20 min. Does that match what you’re running into?