I have problem with butter in the second turn of lamination. The butter is whole after first turn, then rests in the fridge 1 hour. And now is my problem. After 1 hour I try to roll out the dough but the butter in the dough always cracks. Why? I use french butter for lamination President 84%. I don’t use a sheeter.
Is it the butter cold too much? Should I wait for a while before rolling out? I am desperate from the butter cracking.
Thank you for your advices, Lucie