Croissants – Bakery
Ingredients:
For Sponge - Fresh yeast
45 gr
For Sponge - Flour T45
250 gr
For Sponge - Water
250 gr
Milk full fat
450 gr
Flour T45
1.1 kg
Sugar caster
100 gr
Salt
15 gr
Soft Butter unsalted
120 gr
Butter unsalted cold
900 gr
Preparation mode:
1. Make sponge with flour, water and yeast. Leave it to rise.
2. After rising add milk first and then the rest of ingredients
3. 1st proof at room temp, knock back
4. 2nd in the refrigerator for couple hours
5. Knock back again and add formed refrigerated butter