Ingredients
Mixing bowl
Method
Mixing bowl
- 250 g plain flour, sifted
- 250 g bread flour, sifted
- pinch of salt
- 50 g caster sugar
- 150 g water
- 150 g milk
- 15 g fresh yeast
- 300 g butter
Method
- 200G 180F then 180G 160F
- Add some milk/water mix to the yeast to soften.
- With a dough hook, add yeast to dry ingredients.
- Add in milk/water mix slowly.
- Mix until it comes away from bowl.
- Cling and prove.
- Roll butter to approximately 19x39 cm in some parchment paper.
- Roll dough to 20x60 cm and place butter over it. Fold in thirds, cling and place in fridge.
- Each hour for 3 hours, turn, roll and fold the dough.
- Roll out and cut into triangles. Roll into croissant shape.
- Prove.
- Glaze with a milk/egg yolk mix.
- Bake for 10 minutes. Turn oven down and bake for 10-15 minutes.