Ingredients
Gruau flour: 6 kg
T55 or T65 flour: 3,85 kg
Phil Golden Viennoiserie CRC®: 0,15 kg
Sugar: 1,3 kg
Détrempe butter: 0,5 kg
Tourage butter: 4,5 kg
Yeast: 0,5 kg
Salt: 0,2 kg
Water: 4,7 to 5 L
Preparation
Method with 1,5% 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: give the dough two folds, resting for 20 minutes at 4°C between each fold. Roll out the dough, cut into 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.
