Every time I make croissant. While I am folding the dough with a simple or double turn, I start to see the butter going outside of the dough and stick to the working surface.
Usually I make pierre herme recipes, and I let the dough rest between the folds in the fridge for 30 minutes.
The second problem is, always I cut my croissant as big as I can but the end product is like small ones.
The recipe says that I can get 12 large croissant, but I usually get 8 small ones.
Here is the recipe:
- 500g flour
- 12g yeast
- 100g milk
- 75g sugar
- 12g salt
- 35g butter
- 145g water
- 15g milk powder
- 325g cold butter
- 1 egg
The technique is in this link.
Best Answer
Having some butter squidge out is par for the course. However, if this is more than can be folded back in (I've seen beautiful croissants from mis-shapen dough) then the question is: was your butter pliable or brittle? Brittle so that chunks fall out like ice sheets?
More pliable butter is achieved by adding 10% it's weight in flour (lower gluten variety).
Also 30min chilling is optimistic. Doable with a blast chiller and very cold tray. The whole 'tourieren' of 4X was done over several hours at my apprenticeship bakery. The later folds rested longer and longer.
Th final roll out for cutting too benefits from being relaxed enough to get a larger triangle cut that doesn't immediately shrink back.