Folding Butter Experiment?
Hi guys -
Has anyone tried to fold in cubes of butter prior to overnight fridge fermentation? Kind of like folding in cubes of cheese...but with butter. I'm curious if it's even possible and if it is...what is it like when it's baked? Will it just be pockets of melted butter in my sourdough? Or would my dough melt the minute it's transferred into the oven? ?