Croissants Authentic

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.	52%	5200 g
Laminate
Butter for laminating, approx.	50%	5000 g

Working method
Kneading	Mix all ingredients into a dough which is not fully developed
Dough temperature	Approx. 20ºC
Dough rest	Approx. 12 hours in the refrigerator
Laminate	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 three (1 x 3) Let the dough rest again in the refrigerator
Moulding	Roll the dough into a slice with a thicknees of approx. 2.5 mm Cut into triangles (18 x 20 x 20 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. 20 minutes at 220ºC with steam