Ingredients
Working method
Mixing Spiral: |
2 mins slow, 4 mins fast |
Dough Temperature: |
25°C |
Bulk fermentation: |
30 mins, rest in freezer |
Scale: |
1 book turn and 2 x half turns. Rest minimum 30 mins in fridge between turns. Pinned to 3.4 mm |
Intermediate proof: |
n/a |
Make Up: |
Cut triangle 29 x 9, shape the croissant and put in a proofing box. Cover well to avoid skinning |
Final Fermentation: |
Overnight at 4°C, gently recover in the morning 45 mins at 10°C. 45 mins at 20°C then proceed to normal fermentation for 1.5 hours to 2 hour at 28/29°C 80% |
Decoration before baking: |
Brush with Sunset Glaze, then lay a parchment and a tray on top with a weight to flatten them down. |
Oven temperature °C: |
Rack oven 210°C bring down temperature to 200°C |
Baking Time: |
1.5l of steam damper close. Bake for 19/20 mins. Open the dampers after 15 mins. |
Paint your blank canvas...
Time to get creative with the hottest pastry in town, top dip or use as a sandwich base for your sweet and savoury masterpieces.
