bunching in dough sheeter
What does it mean if the butter/dough lamination bunches up at the entry of roller side? Was I too aggressive with depth, was the dough not relaxed enough, does my sheeter surface have too much friction?
My dough begins to flatten, then smushes and blows like a stress-ball as I get past the half-way point. Sorry I didn't take a photo.
Using a manual clay slab roller (has two rollers) :p
Thanks for your input.