I tried to cook croissants following a recipe. The whole process went smothly, there was no butter melted and the yeast was still active. But when I proof the laminated dough, they wouldn't rise. I prove them in the fridge overnight because of the hot weather, the average room temperature reached to 30°C but I found that the butter became solid and I think that's why the dough didn't rise. I've made some research and I found that a lot of people proof their laminated in the fridge successfully. What should I do now?

I tried to cook croissants following a recipe. The whole process went smoothly, there was no butter melted and the yeast was still active. But when I proof the laminated dough, they wouldn't rise. I prove them in the fridge overnight because of the hot weather (The average room temperature reached 30°C.), but I found that the butter became solid and I think that's why the dough didn't rise. I've made some research and I found that a lot of people proof their laminated in the fridge successfully. What should I do now?

I tried to cook croissants following a recipe. The whole process went smothly, there was no butter melted and the yeast was still active. But when I proof the laminated dough, they wouldn't rise. I prove them in the fridge overnight because of the hot weather, the average temp reached to 30°C but I found that the butter became solid and I think that's why the dough didn't rise. I've made some research and I found that a lot of people proof their laminated in the fridge successfully. What should I do now?

I tried to cook croissants following a recipe. The whole process went smothly, there was no butter melted and the yeast was still active. But when I proof the laminated dough, they wouldn't rise. I prove them in the fridge overnight because of the hot weather, the average room temperature reached to 30°C but I found that the butter became solid and I think that's why the dough didn't rise. I've made some research and I found that a lot of people proof their laminated in the fridge successfully. What should I do now?