Recipes
Croissants (Visit the Gallery for photos)
Mixing
Ingredients % Scald the milk and cool to lukewarm.
Milk 225 gr 57 Following the Straight Dough Method add the remaining ingredients
Sugar 15 gr 4 except the roll-in butter.
Salt 8 gr 2 Mix into a smooth dough, but do not develop the gluten.
Butter, softened 40 gr 10 Gluten development will take place during rolling-in procedure. Bread flour 400 gr 100
Yeast, instant 5.5 gr 1.4 Fermentation
1 - 1 1/2 hours at 75F or 24C.
Butter, roll-in 225 gr 57 Punch down; spread out on a flat pan; and rest in refrigerator for
30 minutes.
Mixing
Ingredients % Scald the milk and cool to lukewarm.
Milk 225 gr 57 Following the Straight Dough Method add the remaining ingredients
Sugar 15 gr 4 except the roll-in butter.
Salt 8 gr 2 Mix into a smooth dough, but do not develop the gluten.
Butter, softened 40 gr 10 Gluten development will take place during rolling-in procedure. Bread flour 400 gr 100
Yeast, instant 5.5 gr 1.4 Fermentation
1 - 1 1/2 hours at 75F or 24C.
Butter, roll-in 225 gr 57 Punch down; spread out on a flat pan; and rest in refrigerator for
30 minutes.
Total weight 918 gr 231% Rolling In
Incorporate the roll-in butter following Rolling-in Procedure for Croissant Dough and give 3 three-folds. Rest in refrigerator
overnight.
Click on the croissant for more pictures in the Gallery
Incorporate the roll-in butter following Rolling-in Procedure for Croissant Dough and give 3 three-folds. Rest in refrigerator
overnight.
Makeup
Shape croissants following Makeup Technique for Croissants.
(Additional resources: Video Makeup of Croissants
Audio: deadlink)
Proof at 75F or 24C and 65% humidity.
Egg wash before baking.
Baking
Bake at 400F or 200C until dark golden brown.
Shape croissants following Makeup Technique for Croissants.
(Additional resources: Video Makeup of Croissants
Audio: deadlink)
Proof at 75F or 24C and 65% humidity.
Egg wash before baking.
Baking
Bake at 400F or 200C until dark golden brown.