TIL butter temperature for laminated dough matters way more than I thought

I was watching a King Arthur Baking video and they said the butter should be 60-62°F, not just "cold but pliable." Checked my butter with a probe thermometer last weekend and it was 68°F - no wonder my croissant layers kept collapsing. Has anyone else actually temped their butter or do you just go by feel?

3 comments

3 Comments

gibson.sean1mo ago

It's just like how I never temped my grill until I realized guessing ruins everything.

olivia4781mo ago

Totally agree with you on that. Started temping my grill last summer and it was a game changer. Used to think I could just tell by looking at the meat or poking it but nah, I was way off more often than not. Now I don't even think about skipping the probe. It just takes the guesswork out and makes everything turn out consistently. Honestly feels like cooking on easy mode once you get into the habit.

the_nina1mo ago

Used to think I could eyeball it every time too but nah, you were right.