the recipe
Ingredients
- 10 kg Infibra Primamacina Flour for Leavened Doughs
- 1100 g Granulated sugar (11% of the flour weight)
- 400 g Fresh brewer’s yeast (4% of the flour weight)
- 940 g Eggs (9.4% of the flour weight)
- 4,8 l Whole milk (48% of the flour weight)
- 275 g Butter for the dough (2.75% of the flour weight)
- 5000 g Butter for lamination (50% of the flour weight)
- 200 g Salt (2% of the flour weight)
Directions (DOUGH)
- Knead the flour, sugar, yeast, eggs, and milk on low speed until the dough is well developed (about 5 minutes, or 7 minutes with a diving arm mixer).
- Add the dough butter and salt, then knead for another 3 minutes on low speed and 5 minutes on medium speed.
- The final dough temperature should be around 25°C.
Directions (RESTING)
- Transfer the dough to a container without greasing it, cover, and let rest at room temperature for 3 hours.
- Roll out the dough with a dough sheeter to a thickness of 7 mm and enclose the butter. Give the dough three single folds ("letter folds"), resting it in the fridge at 4°C between each fold.
- After the final fold, roll out the dough again and cut into triangles weighing 70–80 grams each.
- Shape the croissants and place them on baking trays lined with parchment paper. Let rise at room temperature for about 90 minutes.
Directions (BAKING)
- Bake in a static oven without steam at 220°C for 24 minutes with the oven vent closed.
- Filling is recommended after baking.
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