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 |