|SOFT BREAD 50%||g 1000|
|type 00 white flour||g 1000|
|caster sugar||g 50|
|unsalted butter 82% fat||g 80|
|fresh yeast||g 30|
|laminated butter||g 450|
Times and temperatures
Dough temperature at 22-24°C
Knead time (spiral mixer) 20-25 minutes
Retarding for 30 minutes at 5°C
Proofing for 12-14 hours at 18-20°C
Baking at 200-230°C for 8-10 minutes
DOUGH: knead for 3 minutes on first speed and the other 20 minutes on second speed. Specified times are for spiral mixers, knead until you obtain a smooth and elastic dough.
RETARDING: roll out the dough on a tray and place well covered in the fridge at 5°C for at least 30 minutes.
LAYERING: use a dough sheeter to roll out the shortcrust pastry and fold into 2x4. Let it rest in the fridge between a fold and another.
SHAPING: roll out the dough to a thickness of about 3 millimeters and cut into 40 grams triangles. Roll the dough into croissants.
PROOFING: let the croissants rise at 18-20°C with relative humidity of about 75/80% in 12-14 hours. It is possible to let them rise at 24-25°C for 4-5 hours as well.
BAKING: bake in static oven at 220-230°C or in a convection oven at 200-210°C for about 8-10 minutes. Brush the croissants with egg wash to obtain a shiny effect just before baking.
The product can be packed in polythene bags as soon as it reaches a core temperature lower than 25°C.
If cool stored, the product can last up to 7-10 days.