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Rant: the bakery on 5th Street in Portland proofs in the walk-in, and I can't decide if that's genius or lazy
Stopped in there last Saturday around 7am and watched the owner pull tray after tray of croissants straight out of the cooler, no separate proof box in sight. Half the bakers I know would call that a shortcut that wrecks the layers, but their lamination was honestly better than mine and I've been doing this 12 years. So which is it, does cold proofing in the same fridge you keep your butter in actually work, or did I just catch them on a good day?
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