Hi guys, i make Pizza....but in the last months i find a new love: French Croissant. I study a lot recipes and understand how they work before to make this product. I tryed 4 times but i think that the study help me to make a good product.
the recipe is taken from a course I attended with Antonio Chiera:
1000 gr Denti Zero+ W340 Flour
120gr Sugar
30 gr Milk powder
10 gr Malt
15 gr Salt
30 gr Fresh Yeast
480 gr Water
100 gr Butter
600 gr Butter for spalling
12h CF before make theme
More photo and infos: http://www.0059.it/2018/10/28/croissant-un-nuovo-amore/
Facebook: www.facebook.com/0059StefanoCiccarelli
wow - you've just made the kind of croissant that takes others many many more attempt. Congrats !
Yes kendalm..... Before make the first one i studied them for months
you use about half the butter and yeast that I use - I will do 100g butter with 500g flour (twice as much as you). Same goes for yeast - i do 30g fresh with half the amount of flour. As for hydro I do about 55% and you do just under 50. Lastly you are higher on sugar by a little bit. I'm wondering about your proofing. I will bulk proof for 1.5-2 hours at RT then cold chill overnight. After laminating and shaping i final proof for 1.5 hours around 75f. What's your cycle like with this recipe ?
I prefer user bulk for 12/16h at CF
I would love them too
Thnaks pul
Cant wait to try your recipe.
I make a 4 type fold and after a 3 type fold. Really important is move to CF before making folds
I am still trying to learn the shorthand here..............what is CF?
In the recipe, what, exactly is "malt"? I have been lusting after a good croissant recipe.
CF is FRIDGE, Cold Fermentation to 5 grades. Diastasico Malt is a sugar type