First time here, first time asking help with croissants. I learned to make them basically from what my chef showed me one time... I admit, first when I got croissants with broken butter I wanted to quit but didn't because of reasons. Anyway, practice after practice I now make really nice croissants:
So about my problems.
To prevent butter braking in the dough - working with butter which is about 15 degrees celcius. (The dough temperature is 4 degrees celcius)
Then I do book fold, double turn and one single turn. After that I cut them to triangles and roll them, after this straight to shock freezer.
I know that I should be chilling the dough between rolling but then the butter brakes.
And the biggest problem is that after proofing dought is braking:
So, can I get any advice how to improve my croissants?
P.S. Sorry for broken English:/