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Croissant and temperature of lamination
What is the temperature of the butter and the dough at the beginning of the lamination?
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1 Responder
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Hi Christofer
The dough for croissants should have a temperature between 19°C and 20°C.
When it’s time to laminate, the butter needs to be cold but pliable. In other words, you should be able to fold it without it breaking. Its temperature should be around 14°C-16°C. If it’s too cold, it will crack inside the dough, and you won’t achieve good results.
I hope this information is helpful.
Best regards.
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