I've been making croissants for the last 2 months and just this last time I had an issue with my butter cracking before lamination. I took it out of the fridge to reach the pliable stage before lamination, so it was to the pliable stage but then it started cracking and breaking apart.
I don't understand what happened because it was an amish butter and the butterfat percentage was 85%. I did previously freeze it before I brought it back to the pliable stage, which I am thinking could have affected it but I looked up articles about freezing the butter and it didn't say anything about the butter changing textures after bringing it back to room temp.
Do y'all have any ideas what might've happened?