🥐 Hand-laminated Croissant 🥐 THE DEFINITIVE GUIDE 

THE RECIPE IS HERE IN THE DESCRIPTION ⬇⬇⬇⬇⬇⬇⬇⬇⬇⬇⬇⬇⬇⬇
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Do you want to know what invert sugar is and how to make it at home? HERE I LEAVE YOU THE VIDEO:
• RECETA: ¿Cómo hacer Az...
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SOURDOUGH IS SOMETHING THAT ALL BAKERS ARE INTERESTED IN
Here is a list of several videos I have about sourdough, I hope you like them:
• Masa Madre
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🥐RECIPES FOR 9 or 10 Croissants🥐
◾500g baking flour
◾55g refined sugar
◾25g fresh yeast (9g dry)
◾10g ground sea salt
◾50g butter (82% fat, 16% moisture or less)
◾5g invert sugar
◾10g milk powder
◾105g whole milk
◾155g water
◾250g grams butter (82% fat, 16% moisture or less, this is for pasting)
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Remember that temperature is very important, 10°C to 14°C is the appropriate temperature for pasting and laminating. Resting the dough is also important, with this we remove tension from the gluten and allows stretching the dough to be easier.
For fermentation, the ideal temperature is 22°C to 26°C, even 28°C. If you have a fermenter, make sure you have it with high humidity.
If in your case it happens to you like me that the ambient temperature is high (32°C) and the climate is too dry and you do not have a fermenter, make sure to spray your croissants with water every 10 minutes and keep an eye on their fermentation status, They have to look like in the video.
Baking is at 200°C for the first two minutes and for the next 16 or 18 minutes, bake at 175°C. This is so that the thermal shock bursts the alveolus with the high temperature and then finishes cooking at a medium temperature without burning.