Croissant Recipe

Product   %   Croissant + Danish   %   Croissant Olive Chocolate
Bread Flour 100 1000g 100 1000g
Sugar 12 120g 12 120g
Salt 2 20g 2 20g
Fresh Yeast 6 60g 6 60g
Water (15% ice) 53 530g 59 590g
Butter 5 50g 5 50g
Croustimix Olive - - 18 180g
Addigerm CV 380 2 20g 2 20g
Total 1800g 2040g
ciabatta recipe

Process

Mix all ingredients in a Planetary Mixer 3 min S1 + 8 min S2
1st fermentation None
Dividing From 1785 to 2000 g
Folding Incorporate 500 gr of butter. Give a double folding.
Rest in the freezer for 10 mns and give a double folding (Total 16 layers)
Shaping 40 g croissant
Proofing 75 minutes at 25°C and 75%RH
Freezing Blast Freezing at -30°C
Baking Rack oven at 170 °C for 19 minutes
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