Can we talk about how humid bakeries ruin everything?

I was at a bakery in New Orleans last week and the humidity was so bad my croissant dough turned into a sticky mess in 20 minutes. Had to toss a whole batch of laminated dough. Anyone else deal with this in coastal kitchens?

2 comments

2 Comments

viola1711mo agoMost Upvoted

Twenty minutes? That is insane. I would have lost my mind if I spent all that time laminating dough just to watch it melt in the air. I usually keep my kitchen at a strict 68 degrees with a dehumidifier running nonstop, but I guess that doesn't work when the whole city is a sauna. How do you even plan for that kind of weather? I bet your hands were just covered in butter and flour trying to save it.

harper_singh181mo ago

You know, I feel like my hands are just permanently sticky at this point. It's like I'm trying to wrestle a butter monster every time I roll out dough in humid weather. I had this one batch where I tried to save it by chilling it down, but the butter just laughed at me and kept melting. Ended up with a puddle of butter and flour on my hands, looking like I dipped them in a grease pit. So yes, the struggle is real, and it's messy. My fingers are more butter than skin at this rate.