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My butter kept breaking in my stand mixer and it took me 3 hours to figure out why
So last Saturday I was making a batch of croissants for a family thing, and my butter kept breaking when I was laminating the dough. I've been baking for about 6 years now, mostly breads and pastries on weekends, so I figured it would be quick. It was not quick at all. The kitchen in my apartment in Boise gets warm fast, like 78 degrees, and I didn't think much about it until my third attempt turned into a greasy mess. I kept adding flour and chilling the dough for 20 minutes at a time, which just made everything worse and wasted most of my afternoon. Finally I put a thermometer on the counter and saw it was way too hot for the butter block, so I started working in short bursts and chilling between folds. It took me almost 3 hours total when it should have been maybe 90 minutes. Does anyone else deal with a hot kitchen making lamination a nightmare, and what do you do about it?
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rosebarnes7d ago
78 degrees in your kitchen is brutal for butter, been there.
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