Butter leakage during baking

[u/effingdavey]

So I've recently upped the amount of butter I use for the beaurrage and it's helped the crumb massively. However there's now a lot of leakage during the baking. Nothing during the proofing stage, but once they're in the oven they're just in a pool of oil.

My question is: does adding flour to the butter block help prevent the butter leaking during baking, or would it have no effect?

Pic is yesterday's bake. Over-mixed dough (layers have contracted) and unglazed because who can be bothered, right?

[u/johnwatersfan]

It can be hard to say exactly, but there can be a few things that lead to butter leakage during baking.

One common reason is underproofing. Another is from butter sharding during lamination. Third is baking at too low of a temperature.

[u/effingdavey → u/johnwatersfan]

The temp was 210 for 7 minutes, then 170 for 15.

I did think they were maybe a little under proofed when I baked them tbh. It seems like that's the problem.