Well … my writing has been on a hiatus; however, my baking hasn’t been.
Lots of bread, croissants and biscotti baked for family and friends.
Now I’m trying to get back to experimenting and looking to see how I can leverage time and temperature as variables.
From my reading I’m thinking that I may be under-proving my croissants. Going for 3 hours today at about 72°F
I’m also only baking one tray at a time. Think dropping ice cubes into a drink. I preheated my oven 25° hotter than normal and reset to allow for temp drop when I loaded the tray. I’m doing one tray at a time to lessen the amount that needs to come to baking temps (tray + croissants).