Croissants Au Beurre

Ingredients

Flour	100%	10000 g
Sugar	10%	1000 g
Fresh Yeast	6%	600 g
Proson Luxe au Beurre »	5%	500 g
Salt	1,5%	150 g
Proson Freeze »	1%	100 g
Water approx.	44%	4400 g
Laminate
Butter for laminating, approx.	60-65%	6000-6500 g

Working method
Kneading	Mix all ingredients into a dough which is not fully developed
Dough temperature	Approx. 22ºC
Dough rest	Approx. 30 minutes in the refrigerator
Laminate	Fold the butter plastically before folding (30-45% of the dough, = approx. 60-65% 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 three (1 x 3) Let the dough rest again in the refrigerator
Moulding	Roll the dough into a slice with a thicknees of approx. 2 mm Cut into triangles (12 x24 x 24 cm) and roll them up as a croissant Place the dough pieces on baking sheets
Final proof	Approx. 60 minutes at 28°C
Baking	Approx. 15-20 minutes at 230ºC with steam