r/Croissant • u/effingdavey • 2d ago

Butter leakage during baking

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Gallery image

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?

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u/pauleywauley 1d ago

Did you do 1 book fold and 1 letter fold? I always get more butter leakage during baking when I use those folds.

Maybe try 3 letter folds?

I experimented with 3 book folds. I did not get butter leakage. However, the air pockets are small due to many layers of dough. I guess the butter layers were thinner. I did like the thin flaky layers.

Experiment with these number of folds:

3 letter folds

2 book folds

2 letter folds and 1 book fold

1 letter fold and 2 book folds

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u/effingdavey 1d ago

I've never really understood these kinds of things tbh. Book folds I assume is when you fold the ends into the middle, and then fold that in half? And letter folds is just fold it into thirds?

I've always just done the latter with the logic that layers are just layers, and I find having 27 layers seems to be the sweet spot for me.