THE FACT ABOUT BUTTER PRESS THAT NO ONE IS SUGGESTING

Once your dough snaps again, it is typically due to various factors. Your dough perhaps far too cold before pressing. Allowing for the dough to succeed in space temp will take care of this problem. It might also be a result of the hydration stage within your dough. We recommend a least 50% hydration as part of your dough. Seasoned: SureSuited to do