My first try at croissants turned into butter puddles

I spent last Saturday following a lamination tutorial from a bakery in Portland and ended up with flat, greasy sheets instead of layers. The butter kept squeezing out during the folds, and by the third turn my dough felt like a slippery mess. I think my kitchen was too warm, around 78 degrees, and I took too long between each chill. The recipe said to rest for 30 minutes but I pushed it to like an hour and the butter still melted through. After that disaster, I learned to freeze the butter block solid and work faster, plus keep the dough in the fridge for 15 minutes between every single fold. Has anyone else had their butter break through the dough on the first attempt, and what temps actually work for you at home? I'm wondering if I need a marble slab or just a colder room.

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nancys9016d ago

My buddy's dough turned to slime until she parked it in a 65 degree room.

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