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Yummy Scrumptious Croissants

Yields1 ServingPrep Time20 hrsCook Time16 minsTotal Time20 hrs 16 mins

The simpler the better

 1000 g Wheat flour
 470 g Cold water
 50 g Fresh yeast
 16 g Sea salt
 130 g Caster sugar
 20 g Milk powder
 500 g Butter (for lamination / layers)

1

Preparation:
Weigh all your ingredients following the recipe order and place them into the mixing bowl (except butter)
Make sure water is as cold as possible
Shape your butter to a square (16cm square) and place in the fridge

2

Mixing:
Place the hook and mix on slow speed for about 7/8 minutes or until the dough combine then mix on second speed until smooth (around 2/3 minutes)

3

Refrigerate:
Roll up the dough to a rectangular shape (16cm width, same as your butter and 40cm length), place into a plastic bag on a baking tray then place it in the fridge overnight or until cold and ready to use

4

Lamination:
Take the dough out of the fridge then start rolling until you have enough dough to cover the butter (dough should meet but not overlap)
Apply one book turn followed by a single turn, cover the dough and place it back in the fridge to rest for up to 45 minutes

5

Shaping:
Final stage: roll up the dough to 3/4mm thick then cut strips of 26cm which will be cut to triangles with a base of 9/10cm
Place the base in front of you then start rolling the croissant, you can also curled the croissant but you will have to reduce the length and increase the base
Place on baking trays using baking paper, egg wash and place in the proofer

6

Last Fermentation:
It will take up to 2.30 hours at 24 degrees with 72% humidity so proofing time will be depending on temperature, amount of yeast and humidity

7

Baking:
Take trays out of the proofer, egg wash again
Place trays in a pre-heated oven (200 degrees for deck oven, 180 degrees for ventilated / fan oven) and bake until you get a lovely golden brown crust, this should take approximately 16 minutes depending on product size and oven strength