6360-finum-viennoserie-croissant-molino-merano

CROISSANT WITH FINUM

Source: https://www.meranermuehle.it/rcp_recipe/croissant-with-finum

Total time

24 Hours

Baking/cooking time

20 Minutes

Rest time

23 Hours

Ingredients

For 37 pcs

Portions

1000	g	Gran Lievitati - soft wheat flour type 0
100	g	FINUM – Lievito madre
300	g	eggs
250	g	milk
200	g	sugar
70	g	water
150	g	butter
20	g	salt
500	g	butter

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 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 for 1 hour until it has doubled in volume. Then, transfer the dough to the refrigerator at -10 °C (14 °F) for 12-14 hours.

SHAPING AND LAMINATION Roll out the dough and encase 500 g of lamination butter. Perform two 4-folds. Let the dough cool down. Roll the dough to a thickness of 3.5 mm and cut triangles. Gently roll the triangles to form croissants of 70 g.

LEAVENING Let the croissants rise overnight.

BAKING Bake in a convection oven at 170 °C (338 °F) for 20 minutes.

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