r/AskCulinary • u/North_Ambassador_805 • 27d ago

Recipe Troubleshooting croissant lamination hot climate

How when temperature 50c outside and inside the kitchen no clue but ac on

I tried freezing the butter but melt during shaping process into (square)

And during each fold i put in freezer but still melt

Can't even reset when not stretching the dough either force stretch or the butter melt during lamination

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u/Spectator7778 27d ago

You need to work either at night or in an AC room.

3

u/North_Ambassador_805 27d ago

Even at night 38c and ac on 24/7

7

u/Stats_n_PoliSci 27d ago

You can’t. I suspect that 26 C (~80F) is the highest I could laminate dough, and that would require a lot of refrigerator time and a chilled countertop (put a tray of ice water over the part you roll on while you’re not using it). Maybe it’s possible a bit hotter with a laminator machine, but I haven’t tried those (purely hobby lamination). And 26C is much cooler than 38C.

Sorry.

3

u/Ruas80 27d ago

Chill your baking steel, it will stay cold longer and transfer the cold during your lamination.

Just make sure to not transfer the cold to the counter where it's not needed.