Why does nobody talk about chilling your butter for laminated dough

I used to just use cold butter straight from the fridge for croissants. Then 6 months ago I started freezing my butter block for 20 minutes before incorporating it into the dough. The layers come out way cleaner and I haven't had a butter leak since. Has anyone else tried playing with butter temps like this?

3 comments

3 Comments

the_sam1mo ago

freezing the butter block sounds like a cheat code.

dixon.iris1mo ago

Copied @the_sam and butter temps totally changed my game too after I switched to chilling my rolling pin.

emery_white1mo ago

You ever roll out dough that just refused to cooperate no matter what? I was always the type to think room temp butter was the only way, figured chilling the pin was overkill. Tried it on a batch of scones last week and the dough didn't stick at all, came out way flakier. Made me wonder how many other little tricks I've been missing out on, what's the next one that surprised you?