French Croissants (FermenSon Booster)
French croissants based on FermenSon Booster for extra volume
Ingredients
- 10000 g – 100% Flour
- 1200 g – 12% Sugar
- 500 g – 5% Milk powder
- 400 g – 4% Fresh yeast
- 200 g – 2% FermenSon Booster
- 150 g- 1,5% Salt
- 5200 – 5400 g – 52-54% Water (or cold whole milk) approx.
Tourage:
- 3600 – 4300 g – 36-43% Laminating butter/fat
Working method
- Mix all ingredients 5 minutes on slow speed and 5-6 minutes on fast speed until the dough can be stretched without breaking.
- Dough temperature 22ºC.
- Rest for 1 to 2 hours, up to 24 hours in the cold before tourage.
- Laminating butter minimum 280-330 g butter/ fat per kg of dough.
- Tourage, 2 double rounds or 3 single rounds, letting the dough rest and cool in between rounds.
- Detailing: 75-80 g in croissant, 80-85 g in chocolate, can be frozen at -35ºC and stored at -20ºC for several months.
- Proofing, 1 hour 15 minutes to 1 hour 30 minutes at 27ºC/70% RH,2 hours if taken out of the freezer.
- Brush pastries with a whole egg to become a nice golden brown colour from the oven.
- Baking: 14-15 minutes at 200ºC in deck oven; 150ºC in fan oven or 170-180ºC in rotary oven.
