Recipes

Croissant Dough - Straight

Ingredients

Weight/
Volume
Ingredients
GROUP 1
10,000 g Laucke Euro T55 Flour
2,300 g Milk
3,800 g Water
1,300 g Sugar
200 g Salt
120 g Yeast, instant
50 g Malt
400 g Butter
GROUP 2
4,543 g Butter for roll-in

Method

  1. Mix all Group 1 ingredients for 2 minutes on slow, and then 5 minutes on fast.

  2. Ferment for 1 hour at room temperature.

  3. Refrigerate overnight. (Optional)

  4. Place butter (Group 2) in first single fold rest for 30 minutes. Refrigerate if necessary.

  5. Further 2 single folds with 10 minutes of resting between each fold.

  6. Final proof  78°F (25°C). Can be left in covered rack to proof longer for better result.

  7. Spray with glaze prior to baking.  (Prprietory glaze or egg wash)

  8. Bake for 15 minutes at 385°F (195°C).

Helpful Hints

  • Hydration (Water Quantity) may vary dependent upon the flour.
  • Butter for roll-in is a percentage of total dough weight.
  • Time and temperature will vary from oven to oven.

  • Specialty Breads
  • Bake: 15 minutes
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