Ingredients
T55 or T65 flour: 9,9 kg
Terre d’Arômes Durum Wheat CRC®: 0,1 kg
Sugar: 1,2 kg
Détrempe butter: 0,5 kg
Tourage (14°C) butter: 4 kg
Yeast: 0,5 kg
Salt: 0,2 kg
Water: 5,2 L
Preparation
Method with 1% 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 1h at 4°C.
Lamination (Tourage): give the dough 3 folds, resting 20 minutes at 4°C between each fold. Spread the dough, cut into 60-65 g triangles and roll up the croissants.
Final fermentation: place in a proofer for 14-16 hours at 4°C, then warm for 3-3h30 hours at 26-28°C, or proof directly for 2h30-3 hours at 26-28°C.
Baking: brush with egg wash and bake for about 13-14 minutes at 150-170°C.
