1250 g strong bread flour 525 g fridge-temperature water 153 g caster sugar 31 g salt 75 g milk powder 90 g fresh yeast 200 g Elle & Vire gourmet butter 82% FAT 15 g improver special refrigeration
Combine all the ingredients for the dough in the mixer with the hook attachment on low speed for 5 min and then on speed 2 or medium speed for about 11 to 13 min. The dough temperature should be around 27 °C.
Roll the dough into a ball and flatten slightly by hand. Cover with cling film and place in the freezer for about 40 min. Transfer it back in the fridge and leave to rest overnight. Roll the butter sheet down to 6 mm thick, 36 cm long x 26 cm wide, and place in the fridge.
2
Lamination
Roll the cold dough down to 7 mm thick and twice the width of the butter (52 cm L x 36 cm W).
Wrap the butter slab inside, closing the dough over the butter in the middle.
Roll down to 10 mm thick, give a single turn and leave to rest for 1 hour in the fridge, covered.
Roll down the dough to 5 mm thick and give a double turn, and then leave to rest for 1 hour in the fridge, covered.
3
Shaping of the croissants
Roll the dough down to widen to 28 cm and leave to rest in the fridge for another 30-40 min to firm up.
Roll down the dough lengthways to 2.5 mm thick, 3 times, allowing the dough to stretch back gently.
Cut into 8 cm wide triangles, roll into croissants, and store in the fridge.
4
Proofing and baking the croissants
Tray up the croissants to proof on paper for about 2.5 hours at 25 °C.
Brush over or spray a thin coat of egg wash over the croissants and let them dry for about 20 min.
Egg wash a second time and bake in the deck oven set at 190-200 °C for about 15-17 min or until nice and golden.
If using a fan oven, bake at 175 °C for about 8-12 min.
Recipes
