Ingredients
T55 or T65 flour: 10 kg
Phil Levain Blé d’Or CRC®: 1 kg
Sugar: 1,2 kg
Tourage butter: 4 kg
Yeast: 0,4 kg
Salt: 0,2 kg
Water: 4,2 to 4,8 L
Preparation
Method with 10% dosage
Base temperature: 50°C.
Kneading:
- First speed: 5 minutes.
- Second speed (mixer or spiral): 6 minutes.
Dough temperature: 16-18°C.
First fermentation: 30 minutes at room temperature, then 1 hour at 4°C.
Tourage : give the dough 3 turns, with 20 minutes of rest at 4°C between each turn. Spread the dough, cut 60-65 g triangles and roll up the croissants.
Final fermentation: 2-3 hours at 26-28°C with 75% humidity.
Baking: brush with egg wash and bake for about 13-14 minutes at 150-170°C.
