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The thing about folding butter into croissant dough
I watched three different YouTube bakers all smash their butter block flat before folding and realized that's why mine keep leaking out everywhere how do you keep your butter cold enough?
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janab822mo ago
Honestly, 40 minutes in the fridge between each fold fixed that for me.
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jessec391mo ago
A happy little accident, as Bob Ross would say. Forty minutes sounds more like a suggestion than a hard rule anyway, especially if you're doing a bunch of folds. I figure if it's bendable but not sticky, you're golden. Three hours would just make your arms work harder on the next fold, nothing a little patience and a sharp bench scraper can't fix.
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diana_king2mo ago
My roommate tried that once and ended up leaving the dough in the fridge for like three hours by accident. Still turned out fine, just SUPER firm when we folded it.
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