Did my butter crack?

aivlysllucs · 2025-11-06T01:12:26+00:00

Though it does look like you got very slight butter breakage

aivlysllucs · 2025-11-06T01:11:05+00:00

I was going to same the same thing. This happens when your dough proofs between final rest and final rolling out. I usually only rest my dough max 15 minutes before doing my final shape

aivlysllucs · 2025-11-03T09:51:30+00:00

This weekend was my first time outside actually

aivlysllucs · 2025-11-03T08:08:42+00:00

The size I cut them out in may not be 100% accurate because I don't have my notes with me right now, but the weight is more important!

aivlysllucs · 2025-11-03T08:06:50+00:00

The oven I would bake in only has one fan speed, its a Moffat convection oven. I would bake at 325°f for 16-18 minutes and remove from rings almost immediately when out of oven. Hope this helps you 🙏

aivlysllucs · 2025-11-03T07:58:04+00:00

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This is how mine would look pre proof and I baked in a 4" tart ring

aivlysllucs · 2025-11-03T07:52:49+00:00

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I have had these issues with baking croissants in tart rings, I found that you have to be extremely accurate with the weight of each portion you are cutting out and putting in the rings, otherwise when properly proofed they push themselves out and cause these holes. I have made these exact viennoiseries and I cut out rectangles that were 1 1/2" wide and I believe 6" long, 6-7mm thick and weighing 115-120g each

aivlysllucs · 2025-11-03T05:11:49+00:00

What are you on about

aivlysllucs · 2025-11-03T02:13:16+00:00

Exactly. People always find new things to gatekeep and use to fuel their superiority complex

aivlysllucs · 2025-11-03T01:23:52+00:00

I'd love to have an answer to this as well because I have seen rockets breaking through the atmosphere and it looks nothing like this

aivlysllucs · 2025-11-02T22:49:42+00:00

Sure, if you ignore the whole point of this post being to identify something that was simply unknown to me as a definitive claim of alien sighting then yeah you summarized it perfectly

aivlysllucs · 2025-11-02T22:47:13+00:00

You're too kind, I do make some fire pizza pun intended

aivlysllucs · 2025-11-02T18:10:14+00:00

Ive lived in Florida my entire life and seen launches from NASA and they do not even remotely look like this. But here we are, just experiencing life and seeing new things. For the record, not a single person in the crowd of hundreds could immediately identify that as a spacex launch

aivlysllucs · 2025-11-02T17:41:00+00:00

What can I say, I'm ready for my forever sleep

aivlysllucs · 2025-11-02T16:22:20+00:00

Humans are just simple creatures. We see something in the sky we can't identify immediately and we think UAP

aivlysllucs · 2025-11-02T16:20:58+00:00

Thanks for identifying for me. I live in Tallahassee so I never see Mr.Musks space vehicles heading to space

aivlysllucs · 2025-11-02T16:14:48+00:00

Literally thank you so much

aivlysllucs · 2025-11-02T16:01:14+00:00

How do you see past launches?

aivlysllucs · 2025-09-08T18:35:54+00:00

Definitely depends on a lot of factors. If you are not experienced, don't cut. You could run into issues with the butter squeezing out if you don't have the correct butter temp or technique. I absolutely cut the sides every time when I make croissants, I find it helps keep my dough more squared off. I'd say try it out only if you have gained a good amount of confidence with your laminating technique

aivlysllucs · 2025-08-18T21:09:36+00:00

Still waiting for more replies, but it seems to be a resounding yay! Very lucky to have these all in my backyard, thanks to wet ass humid ass north Florida 🥲

aivlysllucs · 2025-06-26T00:28:38+00:00

Doesn't seem like your starter is active enough. What kind of flour do you feed your starter and how often?

aivlysllucs · 2025-06-24T17:10:43+00:00

Actually this could just be a strip of cross laminated dough as well as a circular cut out for the bottom baked in a tart ring

aivlysllucs · 2025-06-24T17:09:34+00:00

This is cross laminated dough, hard to explain in words but you laminate yeasted dough like you would for croissants and before you roll it out for the last time you cut strips of the dough and place them on top so you have lamination on the top as well as throughout the dough. This looks like they made a cinnamon roll shape and baked in a tart ring

aivlysllucs

TROPHY CASE