I've taken on cooking for a local E.R. doctor and her husband. I bake a lot of bread, and I often turn one of my ovens into a proofing cabinet, using a small pan of boiling water. I followed your blog instructions for Baker's Croissants, but - because I was in a rush - I decided to encourage a quicker rise that way, rather than at room temperature. Needless to say, my beautifully risen croissants "bled out." Butter everywhere! I learned an expensive, time-consuming lesson. I more patiently made another batch, to loud, high praise. Thank you for all your invaluable guidance. KAF rules!

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