Croissants

Croissants

Yield: 9 croissants

Ingredients

[A]

  • Semi-strong flour: (100%) 250 g
  • Sugar: (10%) 25 g
  • Instant dry yeast: (1%) 2.5 g
  • Salt: (2%) 5 g
  • Milk: (20%) 50 g
  • Water: (33%) 82.5 g
  • Unsalted butter: (4%) 10 g 
Dough weight: 425 g 

[B]
  • Unsalted butter, chilled: (50%) 125 g 

[C]

  • Egg wash

Products:
RS201/SB-01
PF102W

Instructions 

Prepare the butter sheet:

Wrap 125 g of butter [B] in plastic wrap and roll it out into a 12 cm x 12 cm square. Refrigerate.

Prepare the dough:

Combine the dough ingredients [A], except for the butter, and knead until the dough forms. When the dough is nearly ready, add the butter and continue kneading. The desired finished dough temperature is 25°C (77°F). Wrap in plastic wrap and refrigerate overnight.

  1. Roll out the dough into a 24 cm x 12 cm rectangle. Place the chilled butter sheet on the dough.

  2. Encase the butter sheet and press the rolling pin upward and downward from the center to help the butter adhere to the dough. 

  3. Lightly flour the sheeter board and the dough. Adjust the dials according to the thickness of the dough for lamination.

  4. Gradually roll the dough, adjusting the thickness to 5.0mm. Flip the dough upside down to prevent it from sticking to the sheeter board. Flour the board and dough as needed.

  5. Once rolled, tri-fold the dough, wrap it up, and refrigerate it for 30-40 minutes.

  6. Remove the dough from the refrigerator. Rotate it 90° (with the center seam oriented vertically) and roll it out as in steps 4 and 5.

  7. Repeat step 6 one more time. After the third fold, wrap it up and refrigerate for 50 minutes.

  8. Roll out the dough into a rectangle about 45cm x 18cm and to a thickness of 2 mm.

  9. Mark the bottom of the dough at 9cm intervals. Cut the dough into isosceles triangles by making marks between the top two marks. Use a knife to cut along the points made earlier.

  10. Take a triangle and gently elongate it. Roll it firmly once, then gently roll down the rest, starting from the wider end up to the point of the triangle.

  11. Proof at 28°C (82°F) for about 90 to 120 minutes, or until they double in size. Proofing time will depend on the rate at which the dough rises.

    Image 1 Image 2

  12. Once proofed, brush each croissant with egg wash [C].

  13. Preheat the deck oven to 220°C (428°F). Bake at a top heat of 210°C (410°F) and lower heat of 190°C (374°F) for 18 minutes. After 15 minutes, open the oven (or damper) to release moisture from the dough and bake for an additional 3 minutes.
    If baking in a convection oven, preheat to 230°C (446°F) and bake at 210°C (410°F) for 15 minutes. Baking time and temperature will vary depending on the type of oven.

  14. Enjoy your delicious croissant!
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