Rashmi K

July 9, 2014 at 5:06pm

re: oven heating the blog post notes that you preheat the oven *while* the formed croissants are in the fridge. the recipe has you take the croissants out of the fridge, then preheat the oven - for the final proof. given that ovens heat up at different times, what's the idea here? The first time I made this recipe, I went with the blog post and and the croissants were done in 15 minutes. thanks for the response on the dry milk - appreciate it!
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