Croissants 12

Bread Flour 100.0% 155 5.5 oz 3/4 cup + 2 TBS
Lukewarm Water (72 deg) 66.2% 103 3.7 oz. 1/2 cup + 1 TBS
Instant Yeast 0.5% 1 Pinch Pinch
166.7% 259 9.2 oz
Put water into bowl first, then yeast followed by the flour
Blend by hand until all flour is hydrated
Cover in air tight container or wrap with plastic, leave at room temperature
Final Dough
Bread Flour 100.0% 418 15 oz. 2 1/4 cup
Biga 62.0% 259 all all
Water 28.0% 117 4 oz. 1/2 cup + 2 TBS
Cold Milk 28.0% 117 4 oz. 1/2 cup + 2 TBS
Instant Yeast 1.0% 4 .14 oz 1/4 tsp
Salt 3.5% 15 .5 oz 1 tsp
222.5% 930
Butter for Butter Block 78.0% 326 12 oz 3/4 #
Cold and keep cold
Total 1256

Croissant Process

Mix biga 12-18 hours before mixing final dough

Mixing final dough – add all ingredients plus biga in to mixing bowl. Mix 5 minutes

on low, 1 minute on medium. Dough should be well incorporated before gluten

begins to develop.

Remove from mixer and place in covered bowl or wrap in plastic and put in cooler

for 2-4 hours.

Make butter block

Place cold butter for block between 2 parchment papers Pound with rolling pan

until less than .” thick keeping to a square shape.

Fold one piece of parchment in half to cover, wrap edges and roll butter to fill out

the corners keeping the block flat and square.

When ready take dough out of cooler, roll it out to the width of the butter block

and twice as long. Place the butter block on . of the dough and fold the rest of

the dough over the butter block.

If the dough is still cool and malleable roll the dough out again to the same size

before butter block laid in place. Fold dough into thirds – bring one long end over

2/3 of the dough, then fold the other end over the first fold. Chill and repeat 2

more times.

If the dough is warm or not firm, place in cooler 45 minutes to chill or into the

freezer for 30 minutes but do not let it freeze.

Final roll out: at least 30 minutes after the last fold or ‘turn’ roll the dough out to

a rectangle, twice as long as wide. Cut down the middle longwise with a chef knife

or pastry wheel. Cut each long piece into 3 equal pieces. Cut each piece diagonally

corner to corner to create the final shape before rolling out to be croissants.

Stretch each piece into a triangle by pulling the longest corner up and away from

the other corners, holding those corners in place. From the bottom roll towards

the long tip to create the classic croissant shape.

Let rise, they should double in size, brush with egg wash and bake 375 degrees

about 16-18 minutes. Spray initial oven with water.