French croissant

The croissant, one of the most emblematic French pastries find its origin… in Vienna, Austria! It was called the Kipferl, a similar pastry made with a yeast-leavened doughIt. The croissant then traveled to France where generations of bakers worked to improve it. Croissant roll, chocolate croissant, cruffin, savory croissant, New-York roll, bicolor croissant… the realizations are infinite, but for sure they are all delicious!

Ingredients

• 700 g T45 Gruau Flour
• 300 g T65 flour
• 20 g salt
• 560 g milk
• 30 g yeast
• 120 g sugar
• 70 g butter
• 100 g fermented sourdough

Directions

1. Speed 1: 5 min
2. Speed 2:  7 min
3. Mass rise: 20 min
4. Fridge: 2 h
5. Fold: 1 double + 1 simple (or 3 simple)
6. Cut as desired (croissants, chocolatine,…)
7. Final proofing: around 2h30 min
8. Brown with egg if needed
9. Baking: 5 min to 370° F (288° C), high fan 10 min to 370 lon fan in convection oven

Note : pour le tourage, utiliser 600 g de beurre/kg de farine. Les croissants peuvent être congelés et cuits plus tard en ajoutant un améliorant à la pâte.

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^{(Photo credit: Pexel, Unsplash/free pictures & C Gillet/BakeLabRC consulting)}