Three croissant questions
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?
3) Some books/recipies I've read say you can leave the dough in the fridge for quite a bit of time in between fold/turns. But I've also read you shouldn't leave it longer than 30 mins for the first 3 folds/turns because the butter is still massive enough that it will get cold and solid and risks breaking through your dough. Does this sound right? Due to kids, I often need to leave it in the fridge longer than specified and wonder if this is causing other issues for me.