Quick one: the croissant’s lamination lineage traces back to the Austrian kipferl, but which modern method mirrors that heritage more closely — reverse lamination or classic lock-in? I’m asking after a 12-layer reverse-lam test with yuzu-miso butter yesterday and want the cleanest trivia-backed answer before I scale it for a demo.
Classic lock-in, no contest — the kipferl wasn’t laminated, and Zang-era feuilletée evolved with butter locked inside, not out… > with yuzu-miso butter yesterday and want the cleanest trivia-backed answer before I scale — keep beurrage 14–16°C and drop dough salt about 0.3% so the miso doesn’t smear; reverse will shatter louder but isn’t the lineage.
Heritage-wise, it’s classic lock-in: the croissant evolved from Zang’s Viennese imports into French feuilletage with butter enclosed, not outside (see Croissant - Wikipedia)… For that yuzu–miso butter, match dough and beurrage plasticity around 16–18°C and use a book fold then single to hit about 27 layers; reverse lam is great for control, but it’s a modern tweak, not the lineage.