Butter leaking out before baking the croissant

[Cary B]

Hi Kate.

It’s because your dough became warm as you were laminating it.

Try to keep it cold. If you have trouble keeping it cold as you roll the dough, pop it back to the fridge for 10 minutes.

How do you prove your Croissant?

What are the conditions?

😁

[Sol Damiani]

Thanks @cary-burnett 🙌

Don’t give up @katemediana26gmail-com 💪 do you have any other recommendation for Kate, @sussan_scoolinaryteam ?

[Sussan ScoolinaryTeam]

Hi Kate

The dough to be laminated must be between approximately 15°C and 16°C and the butter must be between 14°C and 16°C, this will prevent the butter from leaking out when laminating and later during baking.

As our colleague advises you, if the dough gets hot you should put it in the refrigerator for a few minutes so that it cools down and you can continue working.

Greetings.