Last week, I made croissants. Everything was working properly until I reached the baking step.
First, I used convection settings and it was too hot, the butter was oozing and almost caught on fire. Then, I used regular settings. While the temperature was better, the butter was still oozing and the dough was swimming in a pool of melted butter.
- Is the oozing to be expected?
- Is there something to do to avoid that?
- What settings are more appropriated for croissants?
Edit: I don't know if the rule of thirds applies in my recipe. Here it is:
- 15g of yeast
- 15cL of water
- 15cL of lukewarm milk
- 500g of flour
- 10g of salt
- 40g of sugar
- 250g of butter
I set the temperature to 220°C on my oven. First in convection mode then in regular mode.
@droidnation mentioned that I should wait for 30 minutes between folding steps and to put the dough in the fridge during that period. I skipped since my recipe does not mention it. I probably need a better recipe.