Cost Breakdown

Critical Success Points

• • Keeping the butter cold while incorporating it into the dough.
• • Executing the letter‑fold lamination turns without over‑working the dough.
• • Proper chilling (freezer then refrigerator) to solidify butter layers.
• • Allowing the dough to rise fully before the second proof.
• • Baking at a high temperature (400 °F) to create rapid steam lift.

Safety Warnings

• • Handle hot baking sheets with oven mitts to avoid burns.
• • When working with cold butter, use a sharp knife and keep fingers clear of the blade.
• • Yeast is a live culture; keep the dough away from direct heat sources during proofing.