Today is the day @tqbf, @adamjodonnell and I will try to outlaminate each other in a croissant bake-off. The secret is a cold, steely resolve that doesn't melt the butter. Who else is in?
Who's using what recipe? I'm with Paul Hollywood, bread flour all the way, you do all the turns the night before and let it rest overnight in the fridge
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Thomas Keller's from Bouchon Bakery.
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