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HOW TO MAKE CROISSANT
INGREDIENT:
- 1000g Fine 45 flour
- 22g salt
- 100g sugar
- 30g honey
- 30/40g yeast
- 380 to 400g cold water
- 100g butter
- 1 egg
- 7 to 10g of Top fournil (if freezing process)
KNEADING:
- 8 mins in first speed
- 5 to 7 mins in second speed
FIRST FERMENTATION:
- 20 to 45 mins in well rolled loaves (2kg each loaf)
- Spread and put in the fridge 45 mins at -20°C
TOURAGE:
- 1 double tour and 1 simple tour
- On 1/4 of the dough's weight 2kg of dough/50g of butter
RESTING:
- 30 to 45 mins at 3°C
ELONGATION:
- 4mm, Around 32/36 croissants/ dough piece
RETARDING
- 3h30 to 4 hours at 26/27°C
BAKING:
- 15 to 17 mins at 170°C in a ventilated oven, 200°C in deck oven
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