Recipes

Croissant - using Bettong flour

Ingredients

Weight/
Volume
Ingredients
2000 g Laucke Bettong Flour
50 g Salt
150 g Sugar
30 g Dry Yeast
1200 g Milk, from fridge
1000 g Butter (Tempered butter is best)

Method

  1. Mixing

  2. Total mixing time: 15 minutes – low speed only

  3. Add salt, sugar, flour and yeast in a mixing bowl, and mix well.

  4. Start mixing, and add the milk.

  5. Leave until time has been completed (15 minutes).

  6. Remove dough from mixer flatten out, cover and place in fridge overnight (4°C).

  7. Lamination

  8. Roll Butter and dough out to a thickness of 9 mm.

  9. Incorporate dough (6°C) and 1kg Butter (14°C to 16°C).

  10. Complete a total of 2 x 3 folds/single folds.  Make sure to rest in fridge for 30 minutes after each fold.

  11. After each fold roll out to a thickness of 5mm.

  12. Reduction sequence in mm 15/12/9/6/4/4/4.

  13. Cut a triangle 12 cm x 30 cm.

  14. Roll up into a croissant without stretching the dough.

  15. Proofing

  16. Set proofer to 26°C and 75% humidity for 120 minutes.

  17. Bake

  18. Apply glaze after proof just before baking. A little steam in the oven will improve the glaze.

  19. Place in the Convection Oven at 230°C reducing to 190°C for 18 minutes.

  • Specialty Breads
  • Bake: 18 minutes
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