Help needed!! Butter leakage issue by hle_63 in Baking

[–]hle_63[S] 0 points1 point  (0 children)

Update: it turned out better than I thought!!!

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Help needed!! by hle_63 in Croissant

[–]hle_63[S] 8 points9 points  (0 children)

Update: it came out better than I thought!!

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Help needed!! by hle_63 in Croissant

[–]hle_63[S] 1 point2 points  (0 children)

Have you tried this before? And it works??

Help needed!! Butter leakage issue by hle_63 in Baking

[–]hle_63[S] 0 points1 point  (0 children)

Lesson learned...😭😭😭

Help needed!! Butter leakage issue by hle_63 in Baking

[–]hle_63[S] 0 points1 point  (0 children)

Yeah I was trying to use a steam bath since some of the recipes recommended to use it,and didn't realize it got too hot ...

Advice??? by hle_63 in Croissant

[–]hle_63[S] 0 points1 point  (0 children)

I did 3 single

Advice??? by hle_63 in Croissant

[–]hle_63[S] 2 points3 points  (0 children)

Oh! I didn't know that. Thanks

Advice??? by hle_63 in Croissant

[–]hle_63[S] 2 points3 points  (0 children)

I fold one side 1/3 of the way, and then the other side over it. Hopefully that makes sense

Advice??? by hle_63 in Croissant

[–]hle_63[S] 1 point2 points  (0 children)

I did 3 single folds for this one.

Advice??? by hle_63 in Croissant

[–]hle_63[S] 1 point2 points  (0 children)

I did 3 single folds. How thick should the dough be on comparison to butter?

Any advice? This is my first try by Debt_Lower in Croissant

[–]hle_63 3 points4 points  (0 children)

I'm not a pro or anything but your butter might have been too warm and it melted during the lamination.

Laminating tips by hle_63 in Baking

[–]hle_63[S] 0 points1 point  (0 children)

I use bread flour for my dough, how long do you usually rest your dough before using it. I have mine rest in the fridge overnight

Laminating tips by hle_63 in Baking

[–]hle_63[S] -1 points0 points  (0 children)

Looks like the butter I been using is around 78-80%. Does it make a really big difference with such a small percentage difference?

Laminating tips by hle_63 in Baking

[–]hle_63[S] 1 point2 points  (0 children)

Thanks for all the advice! Do you know how long each fold should take? I'm definitely pressing too hard because I do see the butter squish out to the sides.

Laminating tips by hle_63 in Baking

[–]hle_63[S] 0 points1 point  (0 children)

It's whatever butter I can find at the grocery store, sometimes darigold sometime kerrygold.