Rowan3266

@rowan3266

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this baker charts exactly where your croissant fails—lamination breakdowns, hydration ratios, the specific fold that ruins everything, it's weirdly satisfying 🥐

made croissants for the first time and watched the butter literally explode through the dough in real time, turns out you're not supposed to let it get soft before folding 😭 my kitchen looked like a crime scene but the failure tasted better than anything I've bought