After dealing with blobby croissants due to the hot humid weather, I decided to rethink how I was proofing them. Instead of leaving them out overnight, I let them thaw in the fridge overnight, then proof in the morning for an hour.

Not only do they look better, but they taste better too! They also bake faster too. Not sure what the deal is there.



For your entertainment, this is what the warm weather does to croissants before being baked. The heat melts the butter layers and deflates them. So sad to see :/

It was nice to have a win this morning.


@cblgh yeah trying having a nice day after waking up to *that*.

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