Capuccino croissant

Poolish

Dough

800 g	Farina 00 320 w p/l 0,50
10 g	Brewer's yeast
120 g	sugar
25 g	malt
50 g	Coffee extract concentrate, such as Trablit
25 g	salt
200 g	Cold milk
250 g	Sélection cream 35 % fat
600 g	Dairy Butter 82 % fat - Block

Add the rest of the flour (800 g) in a steady stream, taking care to fully cover the poolish. Wait until fermentation begins, i.e. when the first tell-tale cracks begin to form in the flour (average fermentation time approx. 60 minutes at 22 °C). At this point, knead the poolish together with the other ingredients. Knead for no more than 13 to 14 minutes.
When kneaded, wrap the dough in plastic film (it should be approximately 26 °C) and leave it to rest in the fridge overnight (0-4 °C).
The following day, remove the layering butter sheet from the fridge 5 minutes before required and pass it through a sheeter to a thickness of approximately 7 mm. Remove the dough from the fridge (temperature approx. 6 °C) and roll out until it is a third longer than the butter. Do the first turn by hand, then carry out the next two single turns.
Place the dough in the fridge for approximately 15 minutes (at least 1 hour in the summer when it is warm).
Remove from the fridge and roll out to a thickness of 3 mm.
Shape into croissants, proof at 27 °C for approximately 3 hours with at least 75 % humidity.
Glaze with equal quantities of beaten egg and cream before baking. Bake at 180 °C for 19 minutes, with the vent closed for the first 14 minutes.

Poolish