The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

A new love..... CROISSANT

Antilife's picture
Antilife

A new love..... CROISSANT

Hi guys, i make Pizza....but in the last months i find a new love: French Croissant. I study a lot recipes and understand how they work before to make this product. I tryed 4 times but i think that the study help me to make a good product.

the recipe is taken from a course I attended with Antonio Chiera:

1000 gr Denti Zero+ W340  Flour
120gr Sugar
30 gr Milk powder
10 gr Malt
15 gr Salt
30 gr Fresh Yeast
480 gr Water
100 gr Butter

600 gr Butter for spalling

12h CF before make theme

More photo and infos: http://www.0059.it/2018/10/28/croissant-un-nuovo-amore/
Facebook: www.facebook.com/0059StefanoCiccarelli


kendalm's picture
kendalm

wow - you've just made the kind of croissant that takes others many many more attempt. Congrats !

Antilife's picture
Antilife

Yes kendalm..... Before make the first one i studied them for months

kendalm's picture
kendalm

you use about half the butter and yeast that I use - I will do 100g butter with 500g flour (twice as much as you). Same goes for yeast - i do 30g fresh with half the amount of flour. As for hydro I do about 55% and you do just under 50. Lastly you are higher on sugar by a little bit. I'm wondering about your proofing. I will bulk proof for 1.5-2 hours at RT then cold chill overnight. After laminating and shaping i final proof for 1.5 hours around 75f. What's your cycle like with this recipe ?

Antilife's picture
Antilife

I prefer user bulk for 12/16h at CF

pul's picture
pul

I would love them too

Antilife's picture
Antilife

Thnaks pul

Truth Serum's picture
Truth Serum

Cant wait to try your recipe.

Antilife's picture
Antilife

I make a 4 type fold and after a 3 type fold. Really important is move to CF before making folds

AnnaZ's picture
AnnaZ

I am still trying to learn the shorthand here..............what is CF?

 

In the recipe, what, exactly is "malt"?  I have been lusting after a good croissant recipe.

Antilife's picture
Antilife

CF is FRIDGE, Cold Fermentation to 5 grades. Diastasico Malt is a sugar type