Croissant Pure Beurre

Method

1. For the dough

   1. In a mixing bowl, combine 250g water at 24°C, 14g instant yeast or 35g fresh yeast and 50g sugar. Let it sit for a few minutes until it becomes frothy.
   2. In a separate Bowl add 500g sifted bread flour (13% protein), 12g salt and give them a short mix.
   3. Form a circle of the flour on a flat surface, lay the 100g softened butter in flakes on the flour.
   4. Pour the water mixture into the middle of the flour circle.
   5. From all sides mix the Dry and the wet ingredients together and knead until a flat, soft and elastic dough forms
      This will take you approximately 10 – 15 min.

   First Rise

   1. Form a ball and place the dough into a slightly greased bowl, cover and let it rise for 2h (or until it doubles in size)

   Tourage Preparation:

   1. Deflate the dough and pat it into a rectangle shape.
   2. Fold the left side 2/3 and the right side 1/3.
   3. Fold in half and then fold in half again from the other side.
   4. Wrap the dough in plastic foil and refrigerate overnight.

   Butter Slab:

   1. Soften, but not too soft, the 250g butter and pack it into a plastic bag (1L).
   2. Roll it with a rolling pin into all corners. Refrigerate.

   Next Day:

   1. Roll the dough into a 38cm x 18 cm rectangle.
   2. Place the slab of butter on one half of the dough and fold in the other half.
   3. Flatten the dough with the rolling pin, forming a rectangle 60cm x 20 cm.
   4. Fold the dough 2/3 from the left and 1/3 from the right, then fold in half.
   5. Roll out until you have the same 60cm x 20cm wide rectangle.
   6. Fold the dough 1/3 from the left and the rest from the right. Refrigerate for at least an hour.

   Shaping and Proofing:

   1. Take half the dough and roll it into a rectangle 46cm x 23 cm and about 3 mm thick.
   2. Cut 6 croissants with your chef’s knife. While rolling, pull a little bit of the pointy end, then roll in.
   3. Place the croissants on parchment paper and let them proof for at least 3 hours.
   4. Brush them with the egg wash.

   Baking:

   1. Preheat your oven to 200°C, bake the croissants for 10 minutes, then turn down the heat to 190°C for another 12-15 minutes.

   Pro Tips

   • Before the tourage, take the slab of butter out of the refrigerator for 30 – 45 minutes to soften it. It’s much easier to make tourages if the dough and butter have the same consistency.

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