Butter

[Sussan Estela Olaya]

Hi Elena.

Welcome to the Scoolinary community, and thank you for your question!

Could you please specify which recipe or procedure you’re referring to?

I’ll be happy to assist you.

Best regards.

[Elena Tzvetelinova Georgieva]

the plain croissant recipe by Bachour

[Sussan Estela Olaya]

Hi Elena.

Welcome to the Scoolinary community!

I understand how frustrating it can be when the butter leaks out of the dough, especially when you’ve followed the recipe exactly. Laminating is a very precise technique, and small details can make a big difference in the final result.

Here are some key factors that might be affecting your process and how to fix them:

1. Butter and Dough Temperature

Butter should be at a similar temperature to the dough, ideally between 6 and 8°C (43–46°F). If it’s too cold, it will crack when rolled out; if it’s too soft, it will absorb into the dough or leak out during lamination.

Before you start, make sure both the butter and the dough have a firm yet pliable consistency.

2. Pressure and Uniformity While Rolling

When rolling out the dough, apply even pressure. Pressing too hard in some areas can break the layers of butter and dough, causing the butter to escape.

3. Humidity and Fermentation

Fermentation should take place in a controlled environment at 28°C (82°F) and 85% humidity. If the butter starts melting during this process, check the fermentation chamber’s temperature or reduce the proofing time.

4. Baking

An unstable oven temperature can also affect the butter. If you notice it melting and leaking out before the croissants start to rise, try slightly increasing the temperature or ensuring the oven is fully preheated. We recommend using an oven thermometer to make sure you’re baking at the correct temperature.

This recipe is highly challenging, as noted in the course, but with practice, you’ll master the technique. Don’t get discouraged,each attempt will help you improve.

Also, today on our cooking feed, Ramiro Arrollo, one of our Scoolinars, shared his experience trying the Bachour method for the first time, and his results were excellent! You can check out his post and photos here: https://www.scoolinary.com/es/miembros/0d84d448/activity/.

Many Scoolinary students have successfully made this recipe, so with a few adjustments, you’ll get there too. Keep going!

[Sol Damiani]

Hey there Elena!👋

Welcome to the Scoolinary Community! 😊Join our awesome group of food lovers and share your love of cooking. Everyone’s invited!

I’m Sol Damiani, the Community Builder and I’m from Buenos Aires.

I hope Sussan’s answer helped you. Please let us know if it did.

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