I'm a very beginner with baking and have been trying to make croissants for three weeks or so.
The biggest problem I'm having with my croissant dough is that it is difficult to roll out, especially when all my turns are completed and it is ready to be cut and shaped. It just keeps springing back! And every time that happens, I tend to press on it even harder, which eventually lead to butter leakage everywhere.
What do I need to do prevent this from happening?
Let me give you some info on my recipe.
I use Bertinet's croissant recipe. His recipe is as follows:
500g strong white flour
20g fresh yeast
50g caster sugar
125g cold milk
200g butter (for the butter block)
<How to make>
Step1: work the dough
Put all the ingredients above into a bowl and mix them together. When everything is incorporated, you take it out onto your work surface and work it for 3-4 minutes.
@ There is something I don't understand about this instruction. I find this dough to be pretty firm, so it is difficult to apply his usual slap and fold method of working the dough. In other words, the dough is so firm that you can't really slap and fold it. I hope you know what I mean by this.^^ So, I find it somewhat odd that he says "work the dough using 'slap and fold method'". Coud anyone help me understand what he really meant?
Step2:rest the dough
Rest it in the fridge for at least 2 hours, preferably overnight.(12 hours)
@I tried both ways. It seems that giving it more rest doesn't solve the problem.
Step3-make the turns
You make a few turns before completing the final step of cutting and shaping it into croissants. He askes that the dough be rested in the fridge 20-30 minutes in between making each turn.
@I rested it about an hour in the hope that it would be more workable. But still no improvement.
Step4: Proof and bake
Leave them in a draught-free place for 2 hours. Bake them at 220-230 celsius for 18-20 minutes.
I would really appreciate it if someone could offer me some advice on this. Thank you.