Member Liv Tokerud
Member
Scoolinar
Forum Replies Created
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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. 🙂
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Thank so much.. Tusen ❤ Takk..!
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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 ❄
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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
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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.
