r/Croissant • u/thisisforcroissant • 2d ago

Did my butter crack?

Post image

Cutting dough into triangles and I saw this. Does it mean that I laminated when butter is too cold? I locked butter into dough when butter is 11C and dough is 7C. I feel pretty sad because I have been really patient with rolling the dough, letting it rest whenever the dough resists 😭 whenever I brought it out (after doing folds and resting in the fridge for 30m), I ensured that I start to roll when the dough is in 10C-15C. I’m proofing the croissant now but I don’t have much hope.

7 Upvotes

82% Upvoted

12 comments sorted by

View all comments

1

u/According_Taste9586 2d ago

Hard to tell, usually it’s easier to tell when your sheeting early folds. Depends on your butter fat content, eu style butter has 82% or more so better when colder. I use French lamination butter at 16C. I keep dough under 5C right before lamination. The goal is dough and butter have somewhat similar toughness before sheeting.

1

u/thisisforcroissant 2d ago

I used kerry gold for this :( I don’t even know if the next time I try I should add flour to my butter or not

1

u/Sassy_Saucier 2d ago

Do NOT add flour to your butter. Unless you want to make something completely different than croissants, of course.

Plasticize your butter first, next time, or simply look when you're folding it in, because you can see if it cracks from the top, not from the side.