Hi Jen, it sounds like there are a few adjustments you might want to consider making the next time you give laminated dough a whirl. First, it sounds like yes, your butter was indeed too cold or not properly "plasticized." You want to beat the butter until it becomes bendy yet still feels cool to the touch. (Start with butter that's about 55°F.) You should be able to bend the corners of the block without the butter breaking into pieces. If you notice that the butter is starting to break into fragments, consider letting the dough/butter rest at room temperature for 5-10 minutes before attempting to roll it out again.

As for some of the other challenges you faced, you may consider baking your croissants on doubled-up sheet pans. This will help protect the bottoms from becoming too dark while they bake. Next, make sure your oven is fully pre-heated at the right temperature — consider using an external oven thermometer to make sure it's fully calibrated before putting the croissants in the oven. Last tip? Be sure you give your laminated dough enough time to fully proof before baking. Sometimes a gummy center is due to improper proofing. You want to give the dough time to fully expand, from the inside out. You can also bake the croissants for longer, tenting with foil as necessary to ensure they're fully baked on the inside too. We hope this helps, and good luck! Kye@KAF

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