Ingredients
Organic Gruau flour: 6 kg
T55 or T65 organic flour: 3,7 kg
Terre d’Arômes Organic Spelt: 0,3 kg
Organic sugar: 1,3 kg
Organic detrempe butter: 0,5 kg
Organice tourage butter: 4,5 kg
Yeast: 0,5 kg
Salt: 0,2 kg
Water: 4,7 to 5 L
Preparation
Method with 3% dosage
Base temperature: 50°C.
Kneading:
- First speed: 5 minutes.
- Second speed using a mixer or spiral: 5-6 minutes.
Dough temperature: 16-18°C.
First fermentation: 30 minutes at room temperature, then at least 1 hour at 4°C.
Tourage (lamination): give 2 double turns, resting for 20 minutes at 4°C between each turn. Cut into 60-65 g tringles, then roll into croissants.
Final fermentation: 2h-3h at 26-28°C with 75% humidity.
Baking: brush with egg wash and bake for 13-14 minutes at 150/170°C in a ventilated oven.
