Croissant with Ampia/Versatile flour

INGREDIENTS

Ampia/Versatile flour 1000 g
Water 520 g 52%
Sugar 100 g 10%
Butter 100 g 10%
Salt 20 g 2%
Fresh Yeast 40 g 4%
Malt 10 g 1%
K2 5g 0,5%
METHOD
Let the détrempe dough rest for 14/16 hours at 4°C.
Enclose the butter and let rest 10 minutes in the fridge at 4°C.
Make a 3-fold and then store 30 minutes in the fridge.
Make a 4-fold and then store 30 minutes in the fridge.
Laminate, cut and form the croissant.
Let rise 3 hours at 25°C with 60% humidity.
Brush with egg.
Bake at 170° for 25 minutes.
TIPS
180° for 25 minutes if using static oven

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