Croissants
Time: 2 days · 8 croissants
It takes an absurd amount of butter: almost half the weight of the flour. And then, almost magically, all of it “disappears” into twelve layers, separated by thirteen of dough, so aerated that the thing comes out light anyway.
Change the total weight and every quantity rescales (Baker's percentage fixed).
Dough
| Ingredient | Amount | % |
|---|---|---|
| bread flour | 570 g | 100.0 |
| water | 190 g | 33.3 |
| whole milk | 120 g | 21.1 |
| sugar | 66 g | 11.6 |
| stiff sourdough starter | 60 g | 10.5 |
| butter | 57 g | 10.0 |
| salt | 12 g | 2.1 |
Mix everything and knead until smooth. It is a firm dough, so it takes a while, no need to reach a full windowpane.
Cut a deep cross on top (helps flatten later), cover and let it double at room temperature. Then 4 hours in the fridge.
Butter block
| Ingredient | Amount | % |
|---|---|---|
| cold butter | 200 g | 35.1 |
Beat the cold butter between two sheets of parchment with a rolling pin and work it into an even rectangle, half the area of the future rolled-out dough. Back to the fridge.
Lamination
| Ingredient | Amount | % |
|---|---|---|
| the dough | ||
| the butter block |
Roll the dough into a rectangle and put it in the fridge, or briefly in the freezer: it has to end up colder than the butter, otherwise the butter smears instead of laminating.
Lock the butter in over half the surface and fold the other half over it. The edges should meet without overlapping, but the butter has to be fully covered.
Roll in the perpendicular direction, prick any bubbles and trim the edges square. Book fold (fold both ends to the centre, then close it: four layers). One hour in the fridge.
Five minutes at room temperature, roll again, single fold (each third over the middle: three layers). One hour in the fridge.
Final roll, larger and square, 35 × 45 cm. Fridge overnight.
Shaping
| Ingredient | Amount | % |
|---|---|---|
| the laminated dough |
Five minutes at room temperature. Cut straight triangles and stretch them a little.
Roll from the long side, without putting tension on them.
Proofing
| Ingredient | Amount | % |
|---|---|---|
| the shaped croissants |
Proof at 21–23 °C. They have to double and go wobbly.
Then 30 minutes in the fridge before the egg wash: it firms the butter back up and they hold their shape in the oven.
Baking
| Ingredient | Amount |
|---|---|
| the proofed croissants | |
| egg yolk | 30 g |
| cream | 10 g |
Brush with the yolk, only on the smooth surface so the layers can open freely.
Oven at 190 °C, 20 minutes. Rotate the tray and give them 10–15 minutes more, until deep golden and the layers are dry and crisp.