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Had a 14 hour Saturday last week where everything went right, and I still can't figure out if it was skill or luck
Last Saturday at the shop I knocked out 22 dozen croissants, 9 loaves of sourdough, and a last minute order of 6 dozen cookies for a baby shower, and every single thing came out clean. No lamination blowouts, no gummy crumb, nothing. Two days before that though I burnt a whole tray of palmiers and dropped a sheet pan of proofed danishes on the floor, so it clearly isn't that I suddenly got better. My coworker says it was just the weather, cooler and drier in the kitchen, and honestly she might be right. But part of me thinks it was the new schedule where I mix the dough an hour earlier and let it sit longer before the folds. So here is the debate: do you chalk a great bake day up to the dough and the room, or to you just being locked in that day? Because I keep going back and forth and I want to know if anyone else has a theory.
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