T45 Fine D’Exception Flour (25Kg) - Minoterie Girardeau

HOW TO MAKE CROISSANT

INGREDIENT:

- 1000g Fine 45 flour

- 22g salt

- 100g sugar

- 30g honey

- 30/40g yeast

- 380 to 400g cold water

- 100g butter

- 1 egg

- 7 to 10g of Top fournil (if freezing process)

KNEADING:

- 8 mins in first speed

- 5 to 7 mins in second speed

FIRST FERMENTATION:

- 20 to 45 mins in well rolled loaves (2kg each loaf)

- Spread and put in the fridge 45 mins at -20°C

TOURAGE:

- 1 double tour and 1 simple tour

- On 1/4 of the dough's weight 2kg of dough/50g of butter

RESTING:

- 30 to 45 mins at 3°C

ELONGATION:

- 4mm, Around 32/36 croissants/ dough piece

RETARDING

- 3h30 to 4 hours at 26/27°C

BAKING:

- 15 to 17 mins at 170°C in a ventilated oven, 200°C in deck oven