French Croissants (FermenSon Booster)
French Croissants based on FermenSon Booster for extra volume
Ingredients
- 10.000 g - 100% Flour
- 5.200 - 5.400 g - 52-54% Water (or cold whole milk) approx.
- 1.200 g - 12% Sugar
- 500 g - 5% Milk powder
- 400 g - 4% Fresh yeast
- 200 g - 2% FermenSon Booster
- 150 g- 1,5% Salt
Tourage:
- 3.600 - 4.300 g - 36-43% Laminating butter/fat
Working method
- Mix all ingredients 5 minutes on slow speed, and 5-6 minutes on fast speed until the dough can be stretched without breaking.
- Dough temperature: 22ºC.
- Before tourage rest for 1 to 2 hours, up to 24 hours in the cold before tourage.
- Laminating butter minimum 280-330 g butter/ fat per kg of dough.
- Tourage: 2 double rounds or 3 single rounds, let the dough rest and cool in between rounds.
- Detailing: 75-80 g in croissant, 80-85 g in chocolate, can be frozen at -35ºC and stored at -20ºC for several months.
- Proofing: 1 hour 15 minutes to 1 hour 30 minutes at 27ºC/70% RH,2 hours if taken out of the freezer.
- Brush pastries with a whole egg to create a nice golden brown colour of the oven.
- Baking: 14-15 minutes at 200ºC in deck oven; 150ºC in fan oven or 170-180ºC in rotary oven.