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.