February 12, 2021 - 7:29pm
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?
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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.