Posted by - on June 20, 1998 at 17:42:14:
In Reply to: Urgent!! Recipe for croissant please posted by Morris Fenton on June 06, 1997 at 19:34:38:
CROISSANT DOUGH
MILK - cold
48 oz..
YEAST
4 oz.
BREAD FLOUR
5#
SALT
2.25 oz.
SUGAR
6 oz.
BUTTER - softened
8 oz.
BUTTER
3#
BREAD FLOUR
3 oz.
Yields: 120 Croissants weighing 1.75 oz. each.
METHOD:
1. DOUGH (dĖtrempe): Mix the first 6 ingredients together - "Straight
Dough
Mixing Method". Mix on low speed for " 5 minutes" until just a smooth
loose dough is formed - do not overwork the dough! Relax 20 minutes.
Then pin-out dough into the shape of a sheetpan. Spread dough onto a
parchment lined and lightly floured sheetpan, and retard for 30 minutes.
2. BUTTER BLOCK (beurrage): Combine the remaining butter and
flour, and knead until pliable and lump free. Spread evenly over 2/3 of
a parchment lined sheetpan.
Place in the refrigerate just before the dough is ready.
3. When the butter and dough have reached the same consistency,
place the dough on your work table, brush-off excess flour, and cover
evenly with the butter.
4. Complete the LOCK-IN. Turn 90 degrees.
5. Roll out to 3x the width of a sheetpan, and as long. Complete 1
3-FOLD.
Refrigerate 30 minutes.
6. Complete the 2 3-FOLD, refrigerate 30 minutes, and the final 3
3-FOLD (total of 135 layers). Wrap tightly and freeze. Use the 2nd
day.
GUILDLINES:
1. Pan 20 croissants per sheet pan. Reverse the last row.
2. French egg wash (yolks & cream) - before and after proofing.
3. Proof until doubled in size and they jiggles.
4. Bake @ 425 F.