Croissants

Ingredients

Flour	100%	10000 g
Sugar	12%	1200 g
Proson Luxe au Beurre »	5%	500 g
Fresh Yeast	3%	300 g
Proson Krokant Malt (crusty malt) »	2%	200 g
Salt	1,5%	150 g
Water approx.	50%	5000 g
Laminate
Butter for laminating, approx.	60%	6000 g

Working method
Kneading	Mix all ingredients into a dough which is not fully developed
Dough temperature	Approx. 20ºC
Dough rest	Approx. 10/15 minutes in the refrigerator
Laminate	Fold the butter plastically before folding (40% of the dough, = approx. 60% 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
Moulding	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
Final proof	Approx. 60 minutes at 28ºC
Baking	Approx. 20 minutes at 225ºC with steam

Extra information
Remarks	Max. shelf life of the dough is about 8 weeks.