Help with Croissant Détrempe
I have been reading this forum for quite a while now, because it is really interesing.
Yesterday I wanted to prepare the Détrempe for a Croissant dough.
6 fl oz 180 g Water
15 g Fresh yeast
55 g Sugar, granulated
10 g Salt
150 g Milk
50 g Butter, melted, cooled
250 g Butter for rolling out
I prepared the détrempe with my stand mixer. Unfortunately, the dough was extremely sticky, which I usually dont have a problem with.
I was wondering how I am supposed to roll out this sticky dough multiple times??? I remember that my base dough for puff pastry was never that sticky and difficault to handle.
The recipe is taked from "Le Cordon Bleu - Cuisine Foundations:Classic Recipes"
Maybe I should have used a recipe from this page :/.
thanks in advance.
P.S.: is it really necessary to prepare a détrempe for croissants one day ahead, leaving it in the refrigerator overnight?