Español

[Liv Tokerud]

Hei. Between 13 and 15°C. It’s a good Temperature for the Norwegian unsalted butter to work with. Room Temperature like 20°C will be too hot. I am concentrating more in the lamination since it’s not easy to roll the dough to 3mm and the proofing. 🙂

[Liv Tokerud]

Thank so much.. Tusen ❤ Takk..!

[Liv Tokerud]

Hei

Norwegian unsalted butter is 83%, it is not as elastic/flexible as the tourage butter, but that is what I have available and I have to learn to work with it (^.^)

We are still experiencing freezing temperatures. -24 C ❄

[Liv Tokerud]

Thanks for your answer. After the butter is enclosed. what temperature should I keep during the lamination (the folds) process? should I keep 15,6 during the whole process of lamination? Thanks

[Liv Tokerud]

I did have the same problem at the beginning and I found out after 10 tries that They were not proofed enough, at least that’s my experience after 10 tries. Normally for a homebaker proofing takes more than 2 1/2 hours. Here its more about puffy and jiggle croissant. 170 – 180 is hot enough. I have tested both temperature. My goal now is to fix my honeycomb. Keep trying do not give up (^.^) Greetings from Norway.