Durum Wheat Croissant
A superb, bright golden croissant.
Preparation time: 4 hrs 30 mins/5 hrs
For approximately 25 to 30 70 g croissants
Base temperature: 36°C
Ingredients
480
g soft wheat flour
250
g Gruau flour
250
g of GEM 120
20
g Croissant improver
20
g Salt
120
g Sugar
50
g Fresh yeast
520
g Water (as required)
1
Beaten egg (for egg wash)
320
g Butter / kilo of basic dough
Preparation
1
Kneading
In a food processor fitted with a hook, knead all the ingredients for 4 minutes at slow speed, then 6 minutes at medium speed.
Dough temperature: 18°C to 20°C.
2
Rising time
Approx. 20 minutes at 4°C.
3
Incorporating butter
320 g of butter per kilo of basic dough.
4
Turn twice
Flatten to 5 mm, then rest for 20 minutes at +4°C.
5
Turn once
Flatten to 5 mm, then rest for 20 minutes at +4°C.
Repeat this once more.
6
Cutting/Shaping
Roll out the dough to a thickness of 5 mm.
Cut your dough into triangles of equal size: 11*15 cm (approx. 70 g per piece).
Take a triangle of dough and gently stretch it lengthwise.
Place the triangle on your work surface, base facing you.
Start rolling towards the tip until the dough is completely rolled up.
7
Proving
2 hrs at 25°C.
8
Egg wash
Brush the tops of the croissants with the beaten egg.
9
Cooking:
Preheat your fan-assisted oven to 170°C, then bake for about 18 minutes.