u/Financial-Mechanic85 — reddlx

Sooooo as you can see my butter broke, but after my final fold when I trimmed my layers the lamination was perfect, the butter hadn’t broken and was smooth and even throughout with perfect line definition. I removed the dough from the fridge and rolled it out to size at about 50 F. I’m assuming that was too cold but I worry if I let it get to warm my dough will be more difficult to work with. What temp do you let your dough reach before final rollout and do you struggle with the elasticity? I do let the dough rest overnight in the fridge before the final rollout and shape, so should I just let it reach a higher temp like 60F and not worry about the butter melting into the dough? All suggestions are appreciated! :)

Hi there! I’m learning more about making croissant and have questions about temperature and butter breaking. I notice that anytime I go for the recommended temp I find my butter breaking while I’m doing folds, so I’m trying out just competing my two folds without refrigeration between. Lots of recipe tell you to take your dough out of the fridge (after first fold) and immediately start rolling to start your second fold but I find that my butter begins breaking so easily when I do it immediately, however I’m worried if I let it rest that the butter will melt into the dough. I have an infrared thermometer gun but I find it’s not entirely accurate, give or take 5 degrees F off. Also once all the folds are done, and the dough has rested overnight, what temp should the dough be before final shaping? It takes me some time to roll out my croissants and shape them so I’m worried that that time is causing the butter to melt into the dough. I always see these videos online of perfect looking dough that’s smooth and has no bubbles with clear defined lines of butter throughout. Maybe a less hydrated firm dough would allow me more flexibility? Any tips are well appreciated, I’m willing to try anything to improve!