u/effingdavey

Reddit, I am once again asking for your help.

As you can see, my layers "shrink" quite a lot during baking. I've reduced the amount of protein for this bake (~11.5% instead of 13.5%) as well as the amount of time for mixing (4 minutes on low to bring it all together, 7 minutes on medium until it's smooth) but it doesn't seem to have fixed the problem.

Could there be another reason I'm not seeing?

Ps. Ignore the crumb. It was a proofing issue.

So I've recently upped the amount of butter I use for the beaurrage and it's helped the crumb massively. However there's now a lot of leakage during the baking. Nothing during the proofing stage, but once they're in the oven they're just in a pool of oil.

My question is: does adding flour to the butter block help prevent the butter leaking during baking, or would it have no effect?

Pic is yesterday's bake. Over-mixed dough (layers have contracted) and unglazed because who can be bothered, right?