the recipe

Ingredients (dough)

• 500 g Infibra Type 1 Flour W 380
• 100 g Milk
• 12,5 g Fresh brewer’s yeast
• 90 g Granulated sugar
• 15 g Salt
• 200 g Cream
• 500 g Butter for lock-in

Directions

1. Prepare the pre-ferment and let it rise for about 3 hours at 20°C.
2. Transfer it to the mixer bowl, add the flour, yeast, milk, and sugar, and begin kneading.
3. Then add the salt, and finally the cream.
4. Once the dough is finished, cover with plastic wrap and refrigerate overnight at 4°C.
5. The next day, lock in the butter and perform a four-fold followed by a three-fold.
6. Return to the fridge at 4°C for 20 minutes, then roll out the dough to 3 mm thickness and shape the croissants.
7. Let them proof at 27°C until fully risen.
8. Brush with a mixture of egg yolk and cream, and bake at 180°C for 18–20 minutes.