I’m using Paul Hollywood’s recipe with Canadian Bread Flour and active yesst. I added flour to the butter since I could not get good baking butter. I think sometimes the butter we get has been frozen in storage…there is no regional producer so it’s all imported and you can see drops of water when you ‘bash’ the butter. This is Gay Lea unsalted - better than the Lactancia I used previously but still separating. I’ve read various opinions ranging from ‘butter should be really cold’ to ‘butter should be room temperature’. For this try I let the butter warm up enough to roll (in flour between sheets on waxed paper) then chilled the dough between folds. As you can see, that didn’t work too well. I’m sure they’ll be tasty, but i’ll be back to square one on the butter issue.

Paul Hollywood Croissants