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 [2] - 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 | ||||
25 | 50 | 22 | 1000 | sourdough | ||||
20 | 40 | 9 | 800 | caster sugar | ||||
25 | 50 | 22 | 1000 | egg yolks | ||||
25 | 50 | 22 | 1000 | water | ||||
19 | 38 | 8 | 750 | butter | ||||
50 | 100 | 22 | 2000 | flour 00 W 210/230 | ||||
100 | 200 | 44 | 4000 | flour 00 W 360/380 | ||||
28 | 55 | 12 | 1100 | caster sugar | ||||
75 | 150 | 33 | 3000 | egg yolks | ||||
3 | 6 | 1 | 120 | salt | ||||
8 | 15 | 3 | 300 | acacia honey | ||||
25 | 50 | 11 | 1000 | water | ||||
25 | 50 | 11 | 1000 | milk | ||||
13 | 25 | 6 | 500 | butter | ||||
-- | -- | -- | -- | *butter for folding in | ||||
516g | 1029g | % | 20570g |
*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!