Italian croissants; formula from Giovanni Pina
I confess, I am in no way skilled at lamination and hardly ever make croissants. It’s something I’ve done only a handful of times. These were my best yet and not only that, these are solely leavened by natural means, a first.
Original recipe found here - I scaled it down and used a lower ratio of butter for folding in.
|25||50||11||1000||flour 00 W 210/230|
|50||100||22||2000||flour 00 W 360/380|
|50||100||22||2000||flour 00 W 210/230|
|100||200||44||4000||flour 00 W 360/380|
|--||--||--||--||*butter for folding in|
*original recipe says to use 2.5Kg of butter per every 4.5Kg of dough. I used 1/3 butter to dough.
Unfortunately they got too warm (31.5C) whilst proving, consequently some of the butter started to melt out and there was a slight unwated acidity in the finished product. They also rose a lot making things rather cramped!
Incredibly delicate like clouds that just flaked and melted away in the mouth!