Baker-Pastry Chef

Croissant dough

6 completion stages

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Corman products used for this recipe

Roasted butter 98% fat

Extra Butter 82% fat - Sheet

Use all the ingredients to make a dough.
Add the liquid to the yeast and stir until well mixed.
Only add the salt once all the ingredients are combined.
Mix the ingredients on a low-speed setting for about 5 minutes.
Add the Corman Roasted Butter or Dairy Butter and knead the dough on the second lowest speed until you have a smooth dough.
Make sure that the dough is not too soft.
Knead for 7 to 8 minutes.
After kneading, the dough temperature should be 24°C.
Otherwise, continue kneading until it reaches that temperature.
After kneading, cover the dough with plastic film and rest for 10 minutes.

1,770 kg strong flour 36 g salt 850 g water/milk 100 g sugar 40 g invert sugar 90 g (+ 90 g milk powder if using water) 140 g Roasted butter 98% fat 26 g improver

Roll out the dough into a 40 cm x 60 cm rectangle and leave to rest for at least 30 minutes in the freezer at -18°C.
Always cover with plastic film.

Take the butter sheet out of the refrigerator depending on the type of butter, between 15 minutes for the dairy range and 30 minutes for the extra range, before pre-laminating to a 8 mm thickness. The ideal working temperature is 17°C to 19°C.
Once rolled out, after pre-laminating to 8 mm, the butter is sufficiently elastic to be incorporated into the dough straight away.

1 kg Extra Butter 82% fat – Sheet 3,15 kg croissant dough

Begin the dough lamination by laying the tempered butter over one half of the dough. Fold the dough over the butter, covering it entirely.
Make an incision on both sides of the dough seam. This will reduce the tension on the dough and help the butter distribute evenly during the turns.
Roll out the dough in various stages. Ensure that the dough retains a nice rectangular shape. Roll out the dough to a thickness of about 8 mm.
Fold the dough in 4 (first turn). Once folded, turn the dough sideways. Roll it out in stages, then fold in 4, and mark it with 2 small indents (second turn).
Cover the dough with plastic film and leave to rest for 30 minutes.

Proof the croissants for 95 to 100 minutes in a proofing oven between 26 and 31°C depending on the type of butter used for the lamination.
Check your technical sheet to get the right temperature to proof.
The time allowed for proofing depends on the percentage of yeast and on the temperature in the proofing oven.

Bake for 15 to 17 minutes in a fan-assisted oven or 18 to 20 minutes in a deck oven.
Set the oven temperature to achieve these cooking times.

Croissant dough

To make the dough

Rolling and resting the dough

Tempering and rolling the butter

Lamination method

Proofing

Baking

Croissant dough

To make the dough

Rolling and resting the dough

Tempering and rolling the butter

Lamination method

Proofing

Baking

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