The Fresh Loaf

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Buttersheets vs Proving Time

zonts's picture
zonts

Buttersheets vs Proving Time

Does anyone know if the buttersheets affects the proving time of the croissants?

I have used Corman Butter 82% fat and President Beurre de Tourage 82% fat.

However, President seemed to need to be proof longer (30mins or more) compared to the corman btuter.

Anyone knows the reason why? 

wumingxuan's picture
wumingxuan

Butter blocks with the same percentage of butterfat may soften/melt differently. I've used President 82% butter before and it takes somewhat longer to soften / warm up than - for example - Emborg 82%. This difference might affect proofing.