Finally got to that new bakery in Portland and their laminated croissant dough was a whole different level of flaky.

I asked the owner about his process and he mentioned a specific 84% butterfat European butter and a 48-hour cold proof that made all the difference, so has anyone else tried a super long proof for viennoiserie?

2 comments

2 Comments

tylerj2213h ago

That 48-hour proof is impressive, but the real game changer is the butter. I've seen bakers call anything over 82% "European style," but true AOC butter like Beurre d'Isigny is a different league. The higher fat and lower water content is what creates those defined, separate layers. A long cold proof helps develop flavor, but without that specific butter, you won't get that next-level flakiness. The owner nailed it by starting with the right ingredient.

kellys788h ago

What about the flour though? I messed around with a long proof once but my layers still got gummy. A baker friend told me it's because most all-purpose flour has too much protein for that method. You might need a specific type with less gluten strength to stay tender after all that time in the fridge.