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 |