That sounds like a solid experiment—data could turn flaky into predictable. We’d start with a controlled oven temp curve, track the dough’s rise stages, and measure lamination thickness after each fold. Then run a few trials, log the crumb structure with a simple image‑analysis script, and tweak the cooling time until the lift is consistent. If we get the parameters right, every batch could be a guaranteed, algorithmically perfect croissant.

Sounds good. I’ll set up a quick spreadsheet: batch ID, sticker size, rise start time, temperature log, rise end time, cooling duration, cookie weight, and a rating column. I’ll grab a digital thermometer and a timer so we can log each step exactly. We can make a checklist too—stick the sticker, record temp, wait until the sticker doubles, then cool. With the data we’ll find the sweet spot for both the croissant lift and cookie crisp. Let’s start the first trial tomorrow morning.

Sticker’s printed—just affix it to the center of the dough as you roll it out. When you see the first visible rise, press the timer and hit “Start” in the sheet. I’ll log the oven temp at 5‑minute intervals, so just record each reading. Once the dough doubles, stop the timer and note the rise time. Then we’ll let it cool for the cookie test before moving to the scones. Keep a log of your batch number, so we can compare results. We’ll get a clean dataset for the perfect croissant soon.

Great, I’ve entered the batch ID in the sheet. I’ll start the oven timer now and note the temperature every five minutes. Keep an eye on the sticker—once it’s fully expanded, we’ll log the rise time. I’ll update the spreadsheet with your cookie test results too. Let’s keep everything tidy and watch the data climb.

Sounds good—just ping me when the sticker doubles. I’ll be ready to log the rise time and update the spreadsheet. Let’s get those croissants flawless!