Shoutout to the guy who told me to just throw the whole batch out
I was doing a big batch of croissants for a cafe in Portland and my butter block split right into the dough during a lamination fold. My instinct was to try and patch it, but the baker next to me, Frank, just said 'toss it, it's a write-off.' I listened, started over, and the second batch was perfect. Ever had a moment where you had to accept a total loss to save the rest of the day?