CRUFFIN WITH FINUM

Source: https://www.meranermuehle.it/rcp_recipe/cruffin-with-finum-Overnight-fermentation

Total time

34 Hours 10 Minutes

Baking/cooking time

20 Minutes

Rest time

33 Hours

Ingredients

For 35 pcs

Portions

1000	g	Gran Lievitati - soft wheat flour type 0
100	g	FINUM - ACTIVE LIEVITO MADRE
300	g	egg 4 °C
250	g	milck 4°C
200	g	sugar
20	g	salt
150	g	soft butter
50	g	water

Preparation

KNEADING TIME Start by kneading flour, eggs, milk, Finum, and half of the sugar on low speed for 5 minutes. Once the dough starts to come together, add the remaining sugar and salt. Continue kneading on medium speed for another 4 minutes until the dough is fully developed. Add the flavorings (e.g., lemon or orange zest) and the chopped butter. Continue kneading on low speed for another 5 minutes until the dough is smooth and elastic.

DOUGH TEMPERATURE 28 °C. (82 °F).

DOUGH RESTING Shape the dough into a ball and let it rest at room temperature (25v°C / 77 °F) for 30 minutes. Then, transfer the dough to the refrigerator at 3 °C (37 °F) for 15-17 hours.

SHAPING AND LAMINATION Roll out the dough and encase 600g of soft butter. Perform a 4-fold, then a 3-fold, keeping the dough height at 7 mm during the folds. Let the dough rest, covered with a plastic cloth, for 30 minutes at -20°C (-4°F). Roll the dough to a thickness of 3.5 mm and cut 3 strips measuring 8 x 3 cm. Place them on top of each other in a staggered manner and roll them up. Seal the ends in the center and place the roll in a metal muffin cup (bottom diameter 4 cm x height 4 cm) for a total weight of 60g.

LEAVENING Let the croissants rise at 20 °C (68 °F) for 15 hours, until the volume triples.

BAKING

Convection oven: Bake at 160 °C (320 °F) for 20 minutes, valve closed, no steam, with the fan at medium speed.
Static oven: Bake at 180 °C (356 °F) for 20 minutes, valve closed, no steam, with 80% top heat and 80% bottom heat.

Note: The recipe, times, and temperatures should be adjusted based on the techniques and equipment used.

Gran Lievitati - soft wheat flour type 0

The ideal flour for seasonal leavened products like panettone, pandoro, colomba and other high-quality baked goods. The flour stands up for its elevated gluten content. Without ascorbic acid.W 350 - 390 | p/l 0,70 – 0,80 | water absorption > 55,0 % | stability > 10,0 min| wet glue > 34,0 %

15 kg

FINUM - ACTIVE LIEVITO MADRE

weight: 10x1kg

OLIMPO LINE - RANGE OF ACTIVE LIEVITO MADRE NATURAL YEASTDried lievito madre natural yeast with baker's yeast for your perfect bread and sweet yeast pastries."Finum" is produced by delicately drying our fresh lievito madre and contains the optimal metabolic products of the yeasts and lactobacilli, which optimally support dough leavening using baker's yeast making it possible to avoid any other additives.Supplemented with dried yeast, non-declarable, thermolabile enzymes and ascorbic acid for optimal fermentation and an attractive browned crust.Ideal for direct dough process.Dosage: 4% for bread and pizza / 6% for yeast doughsAdvantages of combining lievito madre natural yeast with baker's yeast:> direct dough process > increases fermentation stability and tolerance. > open-pored and soft crumb > improves the flavour of products by enhancing the taste of the flours used. > prolongs the shelf life of a product.

10 kg