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Butter temperature when laminating.
What is the temperature of your butter when you start the lamination. Also I use Calbot unsalted.
I usually start at 9 Celsius.
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6 Replies
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Scoolinary Team
Hi Raffaella.
Welcome to the Scoolinary community! Thank you for your question.
For proper lamination, the butter should be around 14°C (57°F) to remain pliable and workable. The dough should also be within that temperature range.If you have any other questions, I’m happy to help!Best regards.
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thank you.
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But isn’t that temperature too warm for the dough??
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Level:
Scoolinary Team
Hi Rafaella.
Yes, a temperature between 14 and 16°C for the dough and butter is suitable for laminating croissants.
This type of dough needs to be handled quickly to prevent the butter from melting or blending into the dough. That’s why working within this temperature range is feasible if you have experience and can work efficiently. However, if you’re just starting out or don’t yet have a fast laminating process, you might consider a lower temperature to avoid issues.
It’s also important to consider the ambient temperature, which should ideally be between 21 and 23°C. If you’re in a warmer environment, working at a lower temperature is recommended to maintain the structure of the dough and butter.
Best regards!
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Thank you. Yes I am fast and I will use the guidelines of your first answer.
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Scoolinary Team
Hi Raffaella
Great! Let us know how it goes. Remember that if you’re in a warm climate, you can reduce the indicated temperature.
If you have any other questions, I’m here and happy to help!
Best regards.
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