Let’s face it, having breakfast with a brioche or croissant in the morning can literally turn your day around…right? That’s why we came up with this mix of 15 so you can start as many mornings as possible off on the right foot!
And then let us know!
Brioches & croissant
Descrizione
Preparation methods for brioches and croissants
Ingredienti
Procedimento
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On 1 kg of mix prepare yeast by putting 590 g water, 115 g sugar, 90 g fresh brewer's yeast (or 45 g dry brewer's yeast) in a pitcher. Let everything rest for at least 15 minutes. In planetary mixer knead 1 kg mix with prepared yeast and also add 60 g sunflower oil and to taste flavoring. Laminate the dough with flat margarine at 30 percent of the dough weight.
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Use rice starch as a dusting. Stretch the dough until it is about 7- 8 mm thick, stretch the margarine until it is 12 mm thick. Incorporate the margarine loaf in the center of the dough, bringing it to a thickness of about 7 to 8 mm throughout the rolling with 3 folds of 3. Cut croissant triangles.
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Brush the triangle with a little water before rolling. Let rise in proving room at 42/45° humidity 70% until doubled. -Before baking the croissants spray them generously with water.
Baking: In ventilated oven 175°C for 25 minutes with valve closed, another 6 minutes with valve open.