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Update: the bakery on 5th in Portland left butter chunks in the croissant dough and now I'm torn
I stopped by a small bakery on 5th in Portland last week and watched the baker fold dough with visible butter chunks still in it, which I always thought was a mistake. It made me wonder if those chunks are actually the secret to flaky layers or just rushed work that gives uneven results. So which side are you on: do you leave the butter chunky on purpose or work it in until the dough looks smooth?
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kim_brown12d ago
Didn't those butter chunks bug you at first too, until you saw how flaky they turned out?
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