The Croissant Jig
A Jig is one pastry, held to its tolerances. It interviews your kitchen, writes your formula and your schedule, and reads every bake you photograph.
A Run is one attempt, start to crumb. After each Run you get the Diff: three changes for the next one, each with a number and a reason.
Run 5 starts where Run 4 ended, because the record of your kitchen stays on your Bench. That is the part a recipe cannot do.
The six Kitchen Profile questions
- 01
Flour brand
Protein sets the hydration in your formula.
- 02
Butter brand
Fat percentage sets the block temperature you work at.
- 03
Room temperature
Room temperature sets your proof time, to the minute.
- 04
Fridge temperature
Fridge temperature sets your tourage window.
- 05
Oven bias
Oven bias sets the dial, so 400°F (204°C) means 400°F.
- 06
Hours free this weekend
Your hours set the wall-clock schedule, not ours.
Every one has a default and a "not sure" that is genuinely fine. It takes 40 seconds and it never blocks you.
What is in it
Your formula
In grams, corrected for your flour's protein and your butter's fat.
Your schedule
Wall-clock times across three days, in your own timezone.
Unlimited Reads
Photograph the dough, the tray or the crumb at any step.
The Diff
Three changes per Run, written against the Run before it.
Your Bench
Runs 1 to n, side by side, with their verdicts.
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