Index

Croissants with Yeast

~50% hydration

by Florian Schulz, 7.12.2023


Flour 300 g Yield 5–6 medium or 4 large croissants Time 36 hours Level Very Difficult

Gallery





Ingredients


#1 Butter Block (Beurrage)

150g 🧈 Butter 50%

#2 Dough

300g 🌾 Wheat Flour 100% 65g 💦 Water 22% 65g 🥛 Milk 22% 35g 🍬 Sugar 12% 30g 🥚 Egg 10% 30g 🧈 Butter 10% 15g 🧫 Fresh Yeast 5% 7g 🧂 Salt 2%


Schedule (16 – 08:00+1)


Agenda Schedule

Mix & Proof

1. Mix Speed 1 15’ 2. Bulk Ferment (25 °C) 1 h 3. Cold Bulk Ferment 24 h

Lamination (3:4-3)

1. Laminate 1 h 2. Chill 2 h 3. Roll #1 5’ 4. Freeze 12’ 5. Roll #2 5’ 6. Shape 5’ 7. Freeze 1 h

Proof & Bake

1. Final Proof (22°C) 8 h 2. Bake 17’

Baking


Type Convection Oven Time 17’ – 20’ Temp. 200 °C 175 °C Steam Yes
How to: Baking croissants with steam

  1. Pre-heat the convection oven to 200 °C.
  2. Pre-heat an empty baking sheet at the bottom of the oven.
  3. Move the baking sheet into the middle of the oven.
  4. Splash a cup of water on the empty baking sheet to generate steam.
  5. Immediately close the oven.
  6. Bake for 17–20 minutes.