Hello everyone!
Today's video is about making croissants with butters from the supermarket!!!
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➼ Recipe for 6 croissants at home:
• T45 Flour (all-purpose or pastry flour): 100 gr
• T 65/ Tradition/ French-style flour: 100 gr
• Salt: 4 gr
• Sugar: 30 gr
• Fresh/cake yeast: 8 gr or dry yeast: 4 gr
• Egg: 10 gr
• Milk: 50 gr
• Water: 50 gr
• Lamination butter = 1/3 of the weight of the puddle of dough (130 gr used in the video)
• Bulk fermentation: 12 h at 4°C
• 1 double turn/ 1 simple turn
• Roll the dough out into a 25 cm x 25 cm square (about 10-inch)
• Final fermentation: 2 H 30 at 27°C (80°F)
• Baking: 15 min at 160°C (320°F)
• Let cool on a cooling rack.
See you soon on boulangerie pas à pas by Fabrice Cottez
6 июл 2024