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Problem with croissant dough lamination
When trying to finish the dough I roll it out on a silk mat with a bit of flower, but after rolling it out, cutting triangles and lifting them up I discovered the butter was coming out underneath and the dough stuck to my silk mat. Also, the dough wasn’t like in the video of Antonio where you can just pick up the triangle and stretch it a bit. It was really sticky. Did I let the dough and butter get too warm? I put it back in the fridge for one hour after folding and then rolled out to size and cut, but should I have put it back in the fridge after rolling it out? Especially since I have to roll out by hand (and it takes quite a while).
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2 Replies
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Howdy, Ivo.
You rolled out on a silpat mat? I roll mine straight on the bench.
Yes, it sounds like you have let your dough become too warm. It’s tricky when hand rolling.
You could pop your dough back into the fridge for five to ten minutes after laying the butter in and doing the first turn. Not too long as you don’t want to make the butter firm. Then roll out and do the last turn.
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Hi Ivo
Croissant dough is a delicate dough and must be worked with great care.
If you do not have much experience making this dough, the ideal is to work with a thermometer to take care of the temperature of the dough when working and prevent the butter from leaking or escaping into the laminate or into the formation of the croissant.
If you live in a place with a warm climate, the ideal is to always check the temperature of the dough.
We hope that this information and what your colleagues can provide you is helpful.
Greetings.
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