Overnight Sourdough Croissants

Ingredients

Elevate your classic croissant recipe by adding sourdough for a unique delight. Sapore Sally enhances the buttery notes from the Mimetic.

			Mixing spiral	Mix for 3min on slow speed, then for 5min on fast speed
			Dough temperature	25°C
			Bulk fermentation	30min at 20°C then overnight at 2°C
			Lamination	Make 1 single fold followed by 1 double fold to create 12 layers.
			Intermediate proofing	1 hour at 4°C
			Folding and Make Up	Roll out the dough block to a thickness of 3mm using a lamination machine. Cut triangles measuring 9cm by 27cm. Roll each triangle with medium strength and place them on a perforated baking tray.
			Final fermentation	2h30 at 32°C and 85% humidity.
			Decoration before baking	Spray with Sunset Glaze Easy Plus
			Baking	18min in deck oven at 210°C top and 200°C bottom.