16
Question about my first laminated dough disaster
I was making croissants at home last Saturday and my butter block broke right through the dough on the third fold... ended up with a greasy, flaky mess instead of layers. Has anyone found a good trick for keeping the dough and butter at the same temperature?
2 comments
Log in to join the discussion
Log In2 Comments
holly_flores794d ago
Oh man, I've been there. The third fold is where it always goes wrong for me too if I'm not careful. What finally worked was sticking the whole dough sheet in the fridge for 20 minutes between every single fold, not just when it feels warm. I use a digital thermometer and keep both the dough and butter around 60F, any warmer and the butter starts to smear. Also, I roll from the center out gently and don't force it, if the dough resists I stop and chill it again. Another thing that helped was using European butter with a higher fat content, it stays firmer longer. Hope that helps, it's a pain but so worth it when you get those layers.
1