#croissants #homemadecroissants #handrolledcroissants

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Basic croissant
500g flour (11.5%)
55g Brown sugar + 10g Salt
10g Milk powder
260g Milk + 20g Fresh yeast (10-12g instant dry)
50g Soft butter
250g Good quality unsalted butter (82%) for lamination
(I used Lurpak unsalted butter)

If your dough appears to be too dry, try 130g water+130g milk instead of 260g milk.

Note that you may need to increase or decrease hydration to suit the flour you are using.
And yes, you can half this recipe to make a small batch!

Timestamps
00:41 Butter block
02:03 Flour guide
03:03 Croissant dough ingredients breakdown
03:54 Calculate desired dough temperature
04:57 Dough mixing/ kneading guide
06:15 Bulk fermenting
06:40 Cold fermenting
07:48 3 lock-in
09:37 4 fold(offset fold)
10:54 Cut open both sides of the pastry to release the dough pressure
11:17 Frozen peas/corns trick
12:49 The importance of turning pastry 90 degrees on every fold
13:28 3 fold(single fold)
14:23 Croissant portioning
15:53 Croissant shaping
16:30 Croissant proofing
18:15 Croissant baking
18:50 Final product

Credit
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Music: Way Home by Tokyo Music Walker
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Creative Commons — Attribution 3.0 Unported — CC BY 3.0
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