I'm trying my hand at danishes. I used the straight dough formula out of Suas' book. I added a bit of flour to the butter to make it more pliable. During the last turn, the butter oozed out ever so slightly out of the dough, so I quickly put it back in the fridge to chill it before I could finish. I refrigerated the dough over night, then finished the dough this morning. When I took it out of the oven (and I admit I'm just using my kitchen oven with no stone or steam), the danish still were flaky with defined layers (although I think the flakiness was predominately in the topmost layers), but there was a huge pool of butter on the pan. I assume this means I did something wrong, but I'm not sure what. Can anyone help me?