Unpopular opinion: cold butter is fine for laminated dough

Last week I made croissants for a local market in Portland and skipped the whole 'temper the butter to 60 degrees' step everyone swears by. I pulled it straight from the fridge, beat it flat with a rolling pin, and folded it into the dough like normal. Three years ago I would have freaked out about cracking and shattering, but honestly the layers came out just as flaky, maybe even cleaner. The butter softened during the folds anyway, so the rush to hit a perfect temp never made sense to me. I think the fear comes from pastry school dogma, not real-world results. My oven spring was fine and the crumb was light, so I'm sticking with this. Anyone else tried skipping the temperature fuss and gotten away with it?

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