The flow of butter at the final rise of the croissant

[Sussan ScoolinaryTeam]

Hi Gavril.

The problem you describe with the butter leaking and the layers separating during the proofing and baking of the croissants can be due to several factors:

-Butter temperature: If the butter is too soft or melts during the laminating process, it can leak during proofing or baking. Make sure the butter is cold but pliable when laminating. Keep the dough chilled between folds to prevent the butter from melting.

-Overproofing: If the proofing time is too long or if the room temperature is too high, the croissant may lose its structure, causing the butter to leak.

-Dough stretching: If the dough is stretched too much during laminating, the butter layers can break, causing the butter to flow during baking. Try not to press too hard when rolling out the dough.

Incorrect baking temperature: If the oven isn’t hot enough at the start, the butter may melt before the layers are properly set. Make sure to preheat the oven well, ideally to 190-200°C.

Review these points and adjust the process to achieve more stable, well-laminated croissants.

We hope this information is helpful.

Best regards.

[gavril.mada]

Thank you very much for everything. I will resume the process and come back with news.

[Sussan ScoolinaryTeam]

Hi Gavril.

Excellent! We look forward to you sharing the result with us soon.

Best regards.

[Sol Damiani]

Hey there Gavril!👋

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