Croissants not proofing.
I’m making croissants. I have rolled and shaped them about 3-4 hours ago and still they have not proofed. They haven’t changed in shape/size whatsoever. I have put them in a room with the temperature of 23 celsius.
I have made croissants before and they didn’t workout. at first it was because I used a regular butter “Lurpak” and it was a mess. Then I used President butter as it’s the only french type of butter I could find where I live (in the middle east). It was better but not perfect as you know the water content is still a bit higher than recommended. Butter started peaking and I’m not sure if it was just the butter or the dough itself was thin more than it should be? i tried to conceal the patches with a bit of flour dusted on top. I managed to roll the dough and shape the croissants. They look decent and I tried to keep the butter as solid as I could without making it rock hard. I don’t know why the croissants aren’t rising though. Could it be because of the flour (I don’t think I have used a lot of it since I just dusted on top) or could it be the temperature? I’m afraid if I set it at a higher temperature the butter would melt.
Also I have read that I could whip the butter and add flour to it so it would help with the melting and the rolling situation.
I love baking so much and I really want to master the croissants. But I’m afraid I won’t be able to without proper French butter