Nice video! What is the best consistency for the butter? I usually have trouble with the butter cracking instead of stretching/spreading evenly...and during proofing it ends up melting into the tray... If I take both dough and butter slab from the fridge at the same time butter is much harder than dough. Should I take out earlier? Thanks
The butter and the dough should have same feel/ consistency, I would say almost like playdough (molding clay). Yes take butter 5mibutes earlier than the dough. Check my recipe on the blog for full explanation with photos
Looks fantastic, just subscribed but not m looking for the sourdough croissant recipe?
All recipes are on my blog
myloveofbaking.com/sourdough-croissants/
Nice video! What is the best consistency for the butter? I usually have trouble with the butter cracking instead of stretching/spreading evenly...and during proofing it ends up melting into the tray...
If I take both dough and butter slab from the fridge at the same time butter is much harder than dough. Should I take out earlier?
Thanks
The butter and the dough should have same feel/ consistency, I would say almost like playdough (molding clay). Yes take butter 5mibutes earlier than the dough. Check my recipe on the blog for full explanation with photos
Vindi's Kitchen thank you! I have...thanks for the detail on the text and the videos...it helps a lot!
Good evening 😊
Amazing 👌 Can you tell me what the temperature in the refrigerator should be
Thanks 😊
Below 5 Celsius is good enough