Butter Croissant with Croissant Flour
1. Place all the ingredients, except the butter, in the mixer.
2. Knead for 5.5 minutes on the 1st speed and for 8.5 minutes on the 2nd speed in the speed mixer. In the last 4 minutes, before the kneading on the 2nd speed finishes, we add the butter (room temperature). Generally speaking, the dough that will come out of the mixer should have the same “hardness” at the butter that will be applied to the dough.
3. Take the dough out of the mixer and measure the temperature of its mass. If the temperature of the dough is more than 4--6°C when it comes out of the mixer, then we successively place it in the freezer or the refrigerator until the temperature of the dough reaches 4 - -6°C.
4. Slightly roll out the dough with a rolling pin or a pastry machine and place the slab of butter (10 - 12°C) and close manually trying to cover all the surface of the butter and to seal the ends. Pass the filled dough through the pastry machine and make a single fold.
5. Place the filled dough (wrapped with plastic) in the freezer to rest for 30-60 minutes until the dough reaches a temperature of 4-6°C.
6. Take the dough out of the freezer, pass it through the pastry machine and make a double fold.
7. Place the folded dough (covered with plastic wrap) in the freezer again to rest for 30-60 minutes until the dough reaches a temperature of 4-6°C.
8. Take the dough out of the freezer and pass it through the pastry machine up until No. 3 - 4.
9. Cut into the desired size and shape as desired.
A. For the preparation of pre-proofed croissants:
1. Place the croissants with some distance from one another on baking trays so that they don’t stick together as they rise in the fermentation oven.
2. Place the baking trays in the fermentation oven (26°C, 80 %RH) for about 120 minutes.
3. Take the croissants out of the fermentation oven, place them carefully in a suitable container covered well with plastic wrap and then place them in the freezer.
4. When we want to use them, we take them out of the freezer and allow them to thaw at room temperature for 30 minutes.
5. Coat carefully with the egg and fan bake at 170°C for about 17 minutes.
B. For the preparation of frozen croissants:
1. Place the croissants in a suitable container covered well with plastic wrap and then place them in the freezer.
2. When we want to use them, we take them out of the freezer and allow them to thaw for 45 minutes.
3. Place in the fermentation oven (26°C, 80 %RH) for about 135 minutes.
4. Coat carefully with the egg and fan bake at 170°C for about 17 minutes.
• In order to achieve the appropriate dough temperature, we recommend that you place the desire flour quantity in the refrigerator a few hours before you use it (e.g. 5-8 hours).
• The dough block must be 4°C max prior to each opening in the pastry machine.
• If you use margarine, it should be at room temperature because it cracks during folding. Also, the fermentation temperature is increased and the fermentation time is accordingly reduced.
• The temperature in the fermentation oven should not go above 28°C because the butter will start to melt.
• In the freezer, the temperature of the croissant’s interior should be about 8°C.