April 22, 2020 - 4:38pm
What’s different about this laminated dough?
A while ago I went to a bakery in Montreal that specialized in Kouign Amann, it looked like this. I’m curious how they made the layers this distinct and caramelized, anyone have any idea what they’re doing differently? Typically laminated dough in croissants or Kouign Amann looks more blended together like this [1].