A pastry chef in Milwaukee told me my laminated dough was too cold, and it took 3 tries to get it

Hugo Gonzalez · 2026-09-29T20:40:03.318492+00:00

I was running my dough at about 38F out of the walk-in because I thought colder meant cleaner layers. She watched me fold once and said the butter was shattering instead of rolling, so I was basically making a flaky cracker. First try warmer at 52F gave me a greasy mess, but by the third batch I landed at 58F and finally got those even honeycomb layers. Now I temp the dough block and the butter block separately with a $9 probe instead of guessing by feel. Funny part is my croissants actually brown more even too, not just the inside. Anyone else find a magic number for their room temp, or does it shift with the seasons where you bake?

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A pastry chef in Milwaukee told me my laminated dough was too cold, and it took 3 tries to get it | Bakers - Pinecone Attack