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Learned that butter temperature matters more than I ever realized
I always thought room temperature butter was room temperature butter. Turns out, for laminated dough like croissants, it needs to be around 60-65 degrees F. I read it in a King Arthur Baking blog post last week. My first batch of croissants came out flat and greasy. Second batch after checking the temp with a probe? They actually puffed up nice. Has anyone else struggled with getting butter to that specific temp range?
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finley_wells661mo ago
Plus, how do you even keep it at that temp while rolling? Seems like once you start handling it, the heat from your hands messes everything up. Did you end up chilling your butter block between turns or just keep a probe handy the whole time?
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