Older baker showed me why you should never skip resting dough

I was at a small bakery in Portland last summer and asked the owner why my croissants always spread flat. He didn't say much, just pointed at his dough sitting on the counter for a full 45 minutes before shaping. I had been rushing straight from the mixer to the rolling pin every time. He told me "the gluten needs to settle down or it fights you" and walked off. Has anyone else found that waiting longer before shaping makes a big difference with laminated dough?

3 comments

3 Comments

victor_adams955d ago

Nah @david_henderson6, resting isn't the only fix but it's a huge help for sure.

xena_miller3120d agoMost Upvoted

Wait, is that really all it takes to fix flat croissants?

david_henderson620d ago

Bet my attempt would look like a sad pancake.