-Croissant recipe:
- 200g bread flour T65
- 50g flour type 00
- 130g water
- 25g caster sugar
- 6g sea salt
- 20g milk powder
- 14g fresh yeast (= 7g dried yeast) + 5g water
- 60g unsalted butter (softened)
- 130g butter for lamination (82% fat, good quality)
How to:
- Mix flour, sugar, milk powder and water, autolyze for 1 hour
- Mix yeast with water, add to the dough and knead around 3 minutes
- Add salt to the dough, knead around 4 minutes
- Add soften butter to the dough, smash and blend well, knead around 7 minutes till get elastic smooth dough (dough temperature is around 24,25C)
- Proof the dough for 1 hour till double in size
- Deflate the dough, shape into a rectangular dough, cover and let the dough rest in the fridge overnight (dough size: 20cm length x 11cm wide)
- Prepare butter slap (size: 20cm length x 15cm wide)
- The next Morning, doing lamination and bake as the video instruction
Tip:
- Room temperature recommendation: 15 to 16C
- Butter slap should be soft enough to roll, temperature is around 14,15C
- Baking with convection oven for the best quality
- Understand your flour, butter, condition. practice, address the problems, and make your own recipe that work best for you.
Hope you enjoy my video and have a good day!
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8 сен 2024
