- 1 Cup Water
- 4 tsp active dry Yeast
- 500 g Bread Flour
- 2 tsp kosher Salt
- ¼ Cup granulated Sugar
- 100 g unsalted Butter
Folding and turning Process(Tourage)
- 250g of unsalted Butter
- 2 Eggs
How It’s Made:
Combine the dough ingredients and knead for 3 minutes, at low to medium speed, until the dough comes together and you’ve reached the stage of low to moderates gluten development.Shape the dough like a disc, not a ball, before you refrigerate it, so it will be easier to roll it into a square shape the following day. Place the disc on a plate, cover with clingfilm and leave in the fridge overnight.
Laminate the dough
Make butter slab and refrigerate till needed.Roll dough disc into square and Seal butter in dough and Roll out to 20 cm x 60 cm and fold.Refrigerate 1 hour.
Dividing, Shaping, proofing and baking
Roll out the dough to 20 cm x 110 cm.Divide into triangles and shape the croissants. Give thin coat of egg wash and wait 30 min.
Right before baking, give the croissants their second thin coat of egg wash.Heat up double fan big convection oven at 200ºC, when heated up put the croissants in the oven and directly lower it to 175ºC. Bake them for 10 minutes at 175ºC, they will have a nice brown color by now, then lower the temperature to 150ºC, and bake them for another 6 minutes. Bake for 15-18 minutes in total and dish out .