Détrempe, nouvelle recette:
- 100g levain rafraîchi
- 220g lait (prochaine fois: essayer 270g – 58%)
- 7g levure sèche
- 6g poudre malte
- 70g sucre
- 500g farine “AP”
- 10g sel
- 25g beure
Note: ancienne recette 66% hydratation, livres plutot 50%, essayer 58% pour voir si ca compense pour la farine canadienne haute en protéines.
4min vitesse lente, 5min vitesse rapide. Laisser pousser environ 1h30 (un peu moins du double), bien dégazer, mettre en boule, Refroidir. Toujours rouler quand la pâte est froide (faut voir avec 58%!).
Faire le beurrage avec du beurre froid (250g) , just après l’avoir applati au rouleau dans du papier à cuisson.
3 tours simples avec 5-6mm d’épaisseur.
Cuisson 170C chaleur tournante, environ 20min.
—— fin de nouvelle recette
Détrempe:
- 600g all purpose flour (not bread flour!)
- 60g sugar
- 12g salt
- 400ml warm milk
- 15g dyastatic malt powder
- 7g dry active yeast
Beurrage:
- 250g butter
Make détrempe, only need about 5min in stand mixer to have it hold together. Less gluten to make it easier to roll later… Let dough rise about 2-3 hours (double in size), punch down, refrigerate for an hour.
Meanwhile, make butter into a square, 20cm x 20cm, refrigerate.
Take butter and dough out of the fridge at the same time, wait 30min, then roll dough out to a square 20cm x 40cm. Make sure butter and dough are the same consistency, then lay butter onto of dough. Close the seams. Roll out to a rectangle, about 20cm x 40cm, then do a 4 way fold (like a book). Let rest 30min, then fridge. The longer in the fridge, the more flavour. You can do this over days…
Then take out of fridge, wait 30min, do another triple roll, wait 30min, then back in fridge.
Again, take out of fridge, wait 30min, do another triple roll, wait 30min, then back in fridge. On the same day as the dough will be rolled out.
Take out of fridge, wait 30min, cut in two. Put one half in fridge while rolling out first set of croissants. Out of one half, roll to about 3-5mm, about 20cm by 60cm, about 12 croissants (so 24 total). Based of triangles should be about 10cm
Egg-wash, then proof croissants in warm temperature for 2-3h. Egg-wash again. Heat oven to 200C. Bake 15min at 200C, lower to 180C, and 3min more. Cool on rack for 10-15min before eating.
This whole recipe can be done in one day, making the dough first thing in the morning and cooking the croissants at night to eat the next day. Alternatively, after making croissants (the same evening as dough was started) and egg-wash. put in fridge. Take out of fridge (e.g. at 5am), egg-wash, and proof for 3 hours, then, egg-wash (a third time), and bake as above. Let cool before eating.