My great aunt's fold method still beats my rolling pin

I learned her laminated dough routine back in 2009, pressing by hand in her Philly kitchen, and I stuck with it until last spring. Now I use a sheeter at the shop, but that old fold and rest rhythm gives me flakier croissants every time. Anyone else keep an old family method over newer gear?

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mason_davis2mo ago

Three years ago I timed myself doing both, and the hand fold took about 45 minutes more with rests. And honestly, the croissants came out pretty much the same once I adjusted the sheeter settings. People talk about flakiness like it's some magic thing, but a lot of that is just butter temperature and how many folds you do. Your great aunt's method probably works great, but that doesn't mean the machine is worse. It just means you spent ten years getting good at one way and maybe two months with the other. If you ask me, it's more about habit than actual science.

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