Croissants

INGREDIENTS

DOUGH

595 g bread flour
128 g cake flour
17 g salt
85 g granulated sugar
9 g yeast, instant dry
70 g butter, 85’F, soft
480 g milk 70’F

ROLL-IN-FAT

425 g butter, cold
as needed bread flour

Directions

For the Dough: Place the liquid ingredients on the bottom of a 5 qt bowl with a hook.
Place the dry ingredients on the liquid and add the soft butter.
Mix on low speed until a dough begins to form.
Stop the mixer and turn the dough over.
Continue mixing until a homogenous dough forms. Do Not Overmix
Bulk ferment for 30-40 min in oil bowl, covered, warm spot.
Shape the dough into a 12" x 8" rectangle. Freezer for 30 min.
For the Butter Block: dust the bench with a little bread flour
Place the butter on the bench and dust with flour.
Pound the butter with a dowel rod until homogenous and pliable.
Shape butter block to 1/2 the size of dough block & 1/2" thick
For the Lock-in: Remove the dough from the freezer and place on a floured bench. Remove flour from top surface.
Using a dowel rod, make a thin area at the center of rectangle.
Place the butter block onto on side of the dough.
Fold the dough over the butter (encasing the butter in dough).
Carefully pinch the overlapping dough to seal the butter in.
Using the dowel rod, press the dough into the butter as per demo
Perform a 4 Fold: Roll the dough three times as long as it is wide (for this piece of dough it will be 8 x 24" and no less than 1/2"
Chill and rest the dough for 20-25 minutes
Perform a 3 Fold: Roll the dough 1 1/2 times as long as it is wide (for this piece of dough it will be12x 18" and no less than 1/2"
Chill and rest the dough for 20-25 minutes
Repeat step 20 for a total of two 3 folds.
Freeze for 30-60 minutes. Place in cooler overnight.