Three croissant questions
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Hello all,
Can you help with a few croissant questions? Thank you in advance
1) by my 3rd or 4th turn, the outer dough layer is getting thin and sticks to my stone tabletop. I've read that a light dusting of fllour is needed but should not overdo it in order to not 'bread up' the dough. Is it normal to lose layers while working?
2) when baking, the butter runs out and pools around the base of the croissant. Is that normal? does it indicate not enough turns and folds so the butter's not well incorperated?
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