I prepared and shaped a double test batch of the straight dough croissant formula last night, tossed them in the fridge overnight, then proofed and baked them at my baking & pastry arts skills class this morning.
I could have proofed them a bit longer but I had to get out of there as another class was getting ready to start. These were done all by hand. I guess I'll start trying the sheeter at work or school now.
Croissant Dough from Suas' Advanced Bread and Pastry
Ingr. Bakers % Test
Bread Flour 100.00 1lb 1 5/8 oz
Water 38.00 6 3/4 oz
Milk 23.00 4 oz
Sugar 13.00 2 1/4 oz
Salt 2.00 3/8 oz
Osmo. Instant Yeast 1.20 1/4 oz
Malt 0.50 1/8 oz *I didn't have any so I cut it out
Butter 4.00 3/4 oz
Roll-in Butter 25.00 8 oz **Butter for roll-in is a percentage of the total dough weight
Added everything to my KA and mixed for about 5 mins on 2nd speed. Bulk fermented for about 3 hours at RT, then rolled in butter in 3 single folds. Shaped, retarded for about 12 hours, then proofed for maybe 3 hours. Eggwashed and baked at 400f.