Troubleshooting

[Sussan ScoolinaryTeam]

Hi Umama Nasir

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

Regarding the butter melting during fermentation:

The main reason why butter melts and leaks during fermentation could be that the temperature in the oven is too high or there is insufficient humidity control. Butter must remain cold throughout the entire lamination and fermentation process to maintain its structure and prevent it from mixing with the dough.

▪️Fermentation temperature: Ensure that the fermentation temperature is properly set to 28°C with 85% relative humidity, as indicated. If you’re using the oven as a fermenter, check the temperature with a reliable thermometer, as many ovens may not maintain these conditions precisely.

▪️ Cold butter and dough: Throughout the lamination process, the butter should be at a consistent temperature (around 14-16°C, firm but flexible). If it becomes too warm, it will lose its ability to create layers. Additionally, the dough should also be cold and firm before starting fermentation.

▪️Proofing chamber or alternatives: If you don’t have a professional proofing chamber, use a cool and covered area to control humidity (e.g., place a bowl of hot water inside the turned-off oven). Avoid letting the butter melt before baking.

Challenges with stretching and measuring the dough:

▪️Dough elasticity: Elasticity largely depends on the type of flour you use. It’s ideal to work with flour that has between 12-13% protein and an elasticity index (PL) of 0.4-0.7 (as specified in the recipe). If the wrong type of flour is used, the dough may become harder to handle.

▪️ Proper resting: If the dough is difficult to stretch, it may not be resting enough. Be sure to allow the dough to rest in the refrigerator between folds (at least 45-60 minutes) to relax the gluten and make it easier to stretch.

▪️ Ambient temperature: Work in a cool environment. If your kitchen is warm, the butter inside the dough can melt, making lamination and stretching more difficult.

▪️ Measuring technique: Use a ruler or a rolling pin with guides to ensure that the dough is evenly rolled to the desired thickness. Irregular dough will lead to uneven butter distribution, affecting the layering during lamination.

General recommendations:

-Controlled freezing: If you can’t work with the dough immediately, freeze it after laminating. Take it out of the freezer with enough time to reach the right temperature before working with it.

-Correct flour: Ensure that you are using flour with the recommended characteristics, as it directly influences the dough’s elasticity and manageability.

-Practice: Lamination and folding require practice. Keep in mind that this course is categorized as advanced or high difficulty, so mastering it requires practice, attention to time, temperature, and trial and error. Be patient, and remember to work quickly but carefully to preserve the butter’s structure.

With these adjustments and tips, the process should become more manageable, and your croissants more successful.

I hope this information helps.

Best regards.