Sustainable Croissant
Flour
Sustainable High Protein Bakers Flour
Time
3hr plus resting
Serves
Base recipe makes 25
Ingredients
- Ingredient (Base recipe, Bakers %, 1 full block)
- Sustainable High Protein Bakers Flour (1000g, 100%, 2000g)
- Diastatic malted barley (optional) (10g, 1%, 20g)
- Sugar (140g, 14%, 280g)
- Yeast dry (22g, 2.2%, 44g)
- Water (320g, 32%, 640g)
- Milk (250g, 25%, 500g)
- Salt (22g, 2.2%, 44g)
- Lock in butter (500g, 50%, 1000g)
- Total (1764g, 176.4% 3528g)
Method
- Cool down your ingredients and aim for a final dough temperature range of 22–24 °C. If hotter, you will need to shorten the bulk.
- Mix all ingredients at once on first speed for a few minutes, then on second speed until fully developed.
- Bulk ferment for 45–60 minutes.
- Knock down the gas, flatten the dough, and cool down as quickly as possible using a blast freezer or freezer for 1 hour. Transfer to the fridge or cool room overnight.
- The next day, perform your preferred series of folds (double, single, or three single).
- Rest the dough for 1 hour before cutting and rolling.
- Roll to the desired thickness (4.2 mm) and cut to the desired shape and weight (90 g).
- If the dough comes back to temperature too quickly, return the cut triangles to the fridge for 20 minutes before shaping.
- Tray up and place in the prover to bake the next day, proving for 45 minutes at 26–28 °C.
- Bake at 180–200 °C, depending on your oven. Croissants should bake in approximately 18 minutes and be golden.
- Adjust baking parameters accordingly for the next bake.
