I have been trying to make croissants but am having butter issues..
Today I got a nice plasticity for the first 2 single turns and then i put it it the fridge to chill. My issue is when i get it out of the fridge for a final turn should i let it de-chill abit so the butter rolls easier or do i roll straightaway...which leads to the butter breaking up in the dough and even breaking the dough..itsnot pretty. I read adagioscomments on getting pliability but not softness...so on this third turn should i gentlybeat the dough to wake up the butter making it easier to roll?or is some butter breaking up acceptable? Other recipescall for getting the dough out 15-30mins before rolling and some say roll right out of the fridge...puttng it in the freezer for 30mins makes itharder to roll.
As a base recipe: Hamelmans croissants.
Thanks for any advice!