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Croissants (Proofing Interruption)

Ingredients

  • 10000 g - 100% Flour
  • 1200 g - 12% Sugar
  • 500 g - 5% Proson Luxe au Beurre
  • 300 g - 3% Fresh Yeast
  • 300 g - 3% Proson Freeze
  • 150 g - 1.5% Salt
  • 5000 g - 50% Water approx.

Working method

  • Mix all ingredients into a dough which is not fully developed
  • Dough temperature: approx. 20ºC
  • Dough rest: Approx. 10 minutes in the refrigerator
  • Fold the butter plastically before folding (30% of the dough, = approx. 50% of the flour) Laminate it, fold in once in four (1 x 4) Let the dough rest in the refrigerator After 15 minutes laminate it again, fold it once in four (1 x 4) Let the dough rest again in the refrigerator
  • Roll the dough into a slice with a thicknees of approx. 2.5 mm Cut into triangles (18 x 20 x 20 cm) and roll them as a croissant Place the dough pieces on baking sheets
  • Freeze it immediately after moulding
  • With the brake prover: Place the dough a day before baking in the brake prover and use the rolls programme indicated on the cabinet. With the zero degrees fridge: Place the dough the day before baking in the zero degrees fridge Warm up the dough gradually, be cautious with dehydration
  • Baking: Approx. 20 minutes at 225ºC with steam
Max. shelf life of the dough is about 8 weeks