I made 7 croissants:
- 300g flour
- 10% sugar
- 2% salt
- 1% yeast
- 70% milk
- 45% butter
What I did:
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Disolved the sugar and yeast in 50g warm water. Waited 15 minutes.
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Got bored. Added the rest of the ingredients (milk was 70% minus the 50g of liquid already added). Mixed and kneaded.
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Rose until doubled. Used the heat mat and temperature probe to hold the oven at 25 degrees celsius.
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Bashed the butter into a square. Wrapped and fridged.
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Flattened out the dough, wrapped and chilled in the fridge for 30 minutes. At the same time, took the butter on the bench.
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Checked the temperature of the butter with the probe: let it get to 14 degrees celsius.
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Checked the temperature of the dough. It was about the same--a bit less.
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Once the butter was at the right temp, wrapped it up into the dough. Gave it a few whacks, rolled it out, did a 4-fold (half then quarters)
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freezer for 10 minutes; fridge for 5 mintues
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Rolled it out the other way, did a 3-fold (envelope)
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freezer for 10 minutes; fridge for 5 minutes
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Rolled it out to 36cm x 27cm. Cut the triangles, rolled them up.
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Brushed with egg wash then put into the oven to proof. 25 degrees again. 3 hours!
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Once they were wobbly, eggwashed a second time.
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Baked at 220 celsius for 15 minutes, then dropped to 180 celsius for 10 minutes. Turned the tray in the oven at the 7 minute mark, and again at the 12 minute mark.