Croissants - Proson Luxe au Beurre and Proson Krokant Malt (crusty malt)
Ingredients
- 10000 g - 100% Flour
- 1200 g - 12% Sugar
- 500 g - 5% Proson Luxe au Beurre
- 300 g - 3% Fresh Yeast
- 200 g - 2% Proson Krokant Malt (crusty malt)
- 150 g - 1.5% Salt
- 5000 g - 50% Water approx.
Working method
- Mix all ingredients into a dough which is not fully developed
- Dough temperature: approx. 20ºC
- Dough rest: Approx. 10/15 minutes in the refrigerator
- Fold the butter plastically before folding (40% of the dough, = approx. 60% 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
- 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
- Final proof: Approx. 60 minutes at 28ºC
- Baking: approx. 20 minutes at 225ºC with steam
Max. shelf life of the dough is about 8 weeks.
