I was wondering if you guys had any advice on what to do about the dough tearing during the lamination process? Whenever I pull the dough out of the fridge and try to roll it, both the top and bottom seem to start tearing, leaking butter in different places. I can flour it, but seems to only briefly postpone it. I've had to throw away 3 different batches because of this :/ Hopefully you guys have some good advice!

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