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
Mixing
Total mixing time: 15 minutes – low speed only
Add salt, sugar, flour and yeast in a mixing bowl, and mix well.
Start mixing, and add the milk.
Leave until time has been completed (15 minutes).
Remove dough from mixer flatten out, cover and place in fridge overnight (4°C).
Lamination
Roll Butter and dough out to a thickness of 9 mm.
Incorporate dough (6°C) and 1kg Butter (14°C to 16°C).
Complete a total of 2 x 3 folds/single folds. Make sure to rest in fridge for 30 minutes after each fold.
After each fold roll out to a thickness of 5mm.
Reduction sequence in mm 15/12/9/6/4/4/4.
Cut a triangle 12 cm x 30 cm.
Roll up into a croissant without stretching the dough.
Proofing
Set proofer to 26°C and 75% humidity for 120 minutes.
Bake
Apply glaze after proof just before baking. A little steam in the oven will improve the glaze.
Place in the Convection Oven at 230°C reducing to 190°C for 18 minutes.
