Burned a batch of croissants because I forgot to rotate the tray

I was at my kitchen counter last Tuesday, halfway through baking 24 croissants for a weekend market order, and got distracted by a phone call from a client. By the time I came back, the bottom tray had been sitting too close to the back element for a full 12 minutes. I pulled them out looking like charcoal briquettes, had to toss the whole batch and start over at 10pm. Has anyone else ruined a big batch over something as dumb as forgetting to rotate?

2 comments

2 Comments

wyatt_fox681d agoTop Commenter

I used to think rotating was optional but now I always set a timer for midway.

wyatt_fox681d agoTop Commenter

Exactly. The timer is the only way to stay consistent. I set mine for the halfway point and then again at the three-quarter mark. That second one catches the spots that don't get as much heat but still need attention. It's surprising how fast those hot spots can develop if you don't keep on top of it. Once you get that rhythm down, the finished product comes out way more even every single time.