Croissants (Proofing Interruption)

Ingredients

Flour	100%	10000 g
Sugar	12%	1200 g
Proson Luxe au Beurre »	5%	500 g
Fresh Yeast	3%	300 g
Proson Freeze »	3%	300 g
Salt	1,5%	150 g
Water approx.	50%	5000 g
Laminate
Butter for laminating, approx.	71.3%	7130 g

Working method
Kneading	Mix all ingredients into a dough which is not fully developed
Dough temperature	Approx. 20ºC
Dough rest	Approx. 10 minutes in the refrigerator
Processing	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
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
Freeze	Freeze it immediately after moulding
Heating	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

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