https://www.copymethat.com/r/c5f6tQHnb/croissant-with-a-full-demo/
41939590
PPlZbbe
c5f6tQHnb
2024-05-18 18:12:03
Croissant! with a Full Demo
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Ingredients
- subheading: For the butter block (beurrage):
- 550g unsalted butter (I used a combination of European butter/high butter fat content and traditional) butter
- 10 grams all purpose flour (King Arthur All Purpose)
- subheading: For the dough (détrempe):
- This dough yields a dough with 56% hydration. For very dry areas or when you feel you need it, you can add up to 30 grams more to reach 60% hydration.
- 800g All Purpose Flour (I use and only use King Arthur All Purpose. It has a high gluten percentage at 11.7% that is needed for the dough.
- 150g whole milk, room temperature (to scald or not to scald. Really up to you. See video for more!)
- 300g filtered water, room temperature (with 30g more in the event your dough is too dry)
- 100 g granulated sugar
- 25g nonfat milk powder (I use King Arthur Flour Baker's Special. Make sure to only use a milk powder with very fine texture)
- 25g fine sea salt or baker's salt
- 18g instant yeast (I use Red Star Yeast's instant yeast)
- 50g melted and cooled unsalted butter
- subheading: To finish:
- 1 egg, beaten
Steps
Directions at gbakes.com
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