When I took my dough out of fridge (after5hours) for the second fold and I rolled it, I could see the butter breaking into cobblestone effect. I don't think I had any problems with the packaging of the butter. Obviously the dough and butter will be the same temperature after 5 hours. Should I have let the dough/butter laminate warm up a bit first? Is this normal? Thank you for any help. I put back in the fridge to do the third fold in the morning.

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