500 grams flour with 11-11.5% protein
55 grams brown sugar + 10 grams salt
10 grams powder milk
260 grams milk
20 grams fresh yeast
50 grams soft butter
Butter for the dough layers
250 grams with a minimum 82% fat
Combine and kneed all the ingredients until well combined. Let the dough rest at room temperature for 1 hour covered with plastic. Place it in the fridge overnight, and let it have a cold fermenting in for 15-18 hours.
Inside parchment paper, distribute the 250 grams butter, and make a block (15x27 cm) with a roll pin. Place it in the fridge.
Roll the croissant dough to have a 30x30 cm square. Place the butter square (at 14-18°C), and fold it in three-fold.
Stretch it in vertical direction only to get 4-mm thickness and 60 cm in length.
Make the 2/3 & 1/3 folding followed by the book folding ( open the dough in the sides with a knife). Flatten the pastry to at least 1.5 cm thickness and wrap it up. Put it into the fridge for 45 minutes
Roll the pastry (turn 90° from previous rolling) up to 5 mm thickness/60 cm in length. Fold it again in three-fold. Put it into the fridge for 45 minutes
Flatten the pastry to at least 1.5 cm thickness and wrap it up. Put it into the fridge for 45 minutes
Roll the pastry to 4-5 mm thickness. The goal is to have a 50x35 cm rectangle.
Make triangles with 10 cm base, and shape it in a croissant form. Proof them at 28°C for 2-2.5 hours. You can place it in the oven (off) with steaming water in a bowl.
Bake them in a preheated oven at 180°C for 20 minutes with fan. ENJOY!