Plain Croissants

Ingredients

Units %
Part 1
Bread Flour 2,000g 0
Brioche 20% 0,400g 0
NCP Wet Yeast 0,060g 0
Ice Cold Water 1,000g 0
Part 1 total 0
Part 2
Pastrex Coissant 0,800g 0
Sunset Glaze 0,064g 0
Part 2 total 0

Working Method

Part 1
  1.  Place all ingredients and ice cold water into mixing bowl.
  2. Mix for 3 minutes on slow speed and 7 minutes on second speed using the dough hook.
  3. Cover and rest dough for 5 minutes after mixing.

Part 2
  1. Roll the basic dough into a rectangular shape and cover half with the pastry fat(pastrex croissant).
  2. Enclose fat with overlapping dough and seal edges well.
  3. Give the dough 3 single folds (roll dough out lengthwise until about 8mm thick, then fold into three layers, turn the dough and repeat) and rest before finally rolling out to ± 4mm thick.
  4. Cut dough into triangular shapes, width at base 12cm and in length 20cm, and roll them tightly starting at the base of the triangle.
  5. Proof for 50 minutes, the last 10 minutes outside the proofer.
  6. Spray with sunset glaze.
  7. Bake at 230°C for ±15 - 20 minutes.

Baking Overview

About this recipe


Author: Chipkins Puratos

Complexity level: