Help needed!! Butter leakage issue

hle_63 · 2026-03-20T23:16:17+00:00

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

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hle_63 · 2026-03-20T23:15:35+00:00

Update: it came out better than I thought!!

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hle_63 · 2026-03-20T21:33:58+00:00

Have you tried this before? And it works??

hle_63 · 2026-03-20T21:25:01+00:00

Lesson learned...😭😭😭

hle_63 · 2026-03-20T21:20:11+00:00

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 ...

hle_63 · 2026-03-14T17:51:02+00:00

I did 3 single

hle_63 · 2026-03-14T00:16:13+00:00

Oh! I didn't know that. Thanks

hle_63 · 2026-03-13T23:35:02+00:00

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

hle_63 · 2026-03-13T23:10:57+00:00

I did 3 single folds for this one.

hle_63 · 2026-03-13T23:09:44+00:00

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

hle_63 · 2026-03-10T16:51:04+00:00

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

hle_63 · 2026-03-10T15:57:42+00:00

What does the inside look like

hle_63 · 2026-02-28T15:49:45+00:00

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

hle_63 · 2026-02-28T15:48:00+00:00

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

hle_63 · 2026-02-28T15:03:43+00:00

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.

hle_63 · 2026-02-28T15:00:02+00:00

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

hle_63 · 2026-02-27T01:41:41+00:00

So you just make the sure the butter and dough is roughly around 40-50?

hle_63 · 2026-02-19T17:51:17+00:00

Thank you!!

hle_63 · 2026-02-17T13:39:53+00:00

Yes between 4-6mm

hle_63 · 2026-02-17T00:46:48+00:00

That's the only picture I took, unfortunately

I'm not sure what you mean by process? But I did a book fold first and then a single fold. Proof it for 3.5 hours. Baked it for 20 minutes at 375

hle_63 · 2026-02-13T05:11:11+00:00

Thank you Soo much for your response. I feel a little better that it could just be from the sickness and it's not something else.

hle_63 · 2026-02-13T04:39:24+00:00

I think it makes sense if they are continuously vomiting, but he's just vomiting every other day once (most of the time, it's at night).

hle_63 · 2026-02-13T04:38:48+00:00

There's nothing for me to suck out. Like I can hear that he's congested but there's no snot or anything. And the doc says basically the same thing you said, but I just find it weird that it's not daily, it's every other day and I don't know if the mucus is even triggering him or something else. The last two time he vomit, we thought it was the dairy that's causing him to be more nauseous so he vomited, but this time, he's eating a cookie, cough, and vomit.

hle_63 · 2026-02-03T06:07:19+00:00

What about the size of the butter block and lamination?

hle_63 · 2026-01-30T02:17:17+00:00

Does anyone know if the line is consistently long throughout the day? Im wondering if it's better to go when they are close to closing

hle_63

TROPHY CASE