The croissant class in St. Paul that broke my 4 year habit of proofing overnight

Max Martin · 2026-10-15T12:50:03.017802+00:00

I took a Saturday croissant class at a little bakery in St. Paul back in 2019, and the owner pulled her dough out of the walk-in after just 90 minutes instead of letting it sit overnight like I always did. She said the butter was already at the right temp, so a long cold proof was just making her dough tired and gray, and honestly my next batch at home came out way more open and flaky. Has anyone else switched to a short proof for laminated dough or do you still swear by the overnight version?

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The croissant class in St. Paul that broke my 4 year habit of proofing overnight | Bakers - Topic Shares