Making the Poolish
- Place water and Caputo Lievito Dry Yeast in a dough bin or Lexan, whisk until the yeast is dissolved.
2. Add Caputo “00” Baking Flour and mix by hand until totally incorporated, no dry flour.
3. Check mixed dough temperature is approx. 70°F (21°C) and ferment at approx. 70°F for 12 to 14 hours, until very gassy and nearly double in size.
Mix the Dough “Détrempe.”
- Measure all the ingredients, including the poolish, and place in a mechanical mixing bowl. A spiral arm mixer is recommended with the appropriate batch size. A planetary mixer fitted with a dough hook will also work but typically the mix time will be longer and less accurate.
2. Mix for 7 minutes at speed 1 then 2 more minutes at speed 2, and to the Standard improved development and DDT of 75°F (24°C).
3. Remove the dough from the mixer, place it in a lightly oiled dough bin with lid.
4. Let rest and ferment for one hour at room temperature.
5. After one hour fold the dough in 3rds, turn 90 degrees, fold in 3rds again into a square package.
6. Place in refrigerator for at least 1, up to 4 hours. After which time the dough must be cold.
Prepare the Butter Block for Laminating “beurre de tourrage.”
- Measure the butter for laminating and place in between two pieces of parchment paper lightly dusted with Caputo “00” flour.
2. Roll out/ press into a 15 x 15″ (38 x 38cm) square, using one of the following; Rolling pin, Hydraulic butter press, or Reversible sheeter.
3. Refrigerate for at least 30 minutes, or until ready to laminate the dough.
Laminate the Dough
- The goal is to create distinct layers of butter and dough without the butter melting into the dough during the process. Keeping the dough and butter cool and unbroken through lamination is essential.
- Croissants typically have 25 – 55 layers (12-27 layers of butter), achieved with a combination of folds. Less layers will mean a different texture (less tender, chewier, with more defined layers). Too many layers bring a risk of the butter getting too thin and melting into the dough.
Method of Sheeting
- Using a reversible dough sheeter is ideal for speed and accuracy. With a dough sheeter the baker may perform all the folds in succession without resting the dough in-between.
- Using a rolling pin is functional, but slow and less accurate. Using a rolling pin, the baker may elect to allow the dough to rest in refrigeration for approx. 30 mins in-between each fold, this will prevent the dough & butter from becoming too warm (resulting in poor texture and crumb structure)
1st Roll Out – Encasing the Butter in Dough. 3 layers (1 butter/ 2 dough)
- Remove the dough from the refrigerator and plastic and roll out the cold dough into a square 22 x 22″ (56 x 56cm).
2. Remove the parchment paper from the butter and place the square of butter diagonally in the center of the dough, fold the 4 corners of the dough over the butter to meet in the middle and gently pinch closed.
3. Using a knife, horizontally cut the folded edges of the dough to allow for more even layering when sheeting.
4. Cover in plastic, place seam down, and refrigerate for at least 30 minutes, allowing the dough and butter to rest and become the same temperature.
25-Layer Method (12 butter/ 13 dough)
For each sheeting and folding:
- Sheet to approx. 8mm (1/3″) before each fold.
- If using a rolling pin, rest in refrigeration in-between each fold. If using a reversible sheeter, perform all folds in quick succession.
- Turn folded dough 90 degrees (perpendicular) from previous sheeting direction before sheeting for the next fold.
- Single fold: fold in half – 5 layers (2 butter / 3 dough)
2. Single fold: fold in half – 9 layers (4 butter / 5 dough)
3. Triple fold (fold in thirds) – 25 layers (12 butter / 13 dough)
4. Cover in plastic and rest at least 30 minutes in refrigeration before final sheeting.
55-Layer Method (27 butter/ 28 dough)
For each sheeting and folding:
- Sheet to approx. 8mm (1/3″) before each fold.
- If using a rolling pin, rest in refrigeration in-between each fold. If using a reversible sheeter, perform all folds in quick succession.
- Turn folded dough 90 degrees (perpendicular) from previous sheeting direction before sheeting for the next fold.
- Triple fold (fold in thirds) – 7 layers (3 butter / 4 dough)
2. Triple fold (fold in thirds) – 19 layers (9 butter / 10 dough)
3. Triple fold (fold in thirds) – 55 layers (27 butter / 28 dough)
4. Cover in plastic and rest at least 30 minutes in refrigeration before final sheeting.
Final Sheet Out
- Remove the dough from the refrigerator and plastic and sheet out to 1/8″ thick (3mm).
Divide and Shape
- Classic crescent shape: Using a wheel cuter or chef’s knife, cut isosceles triangles 9″ (23cm) x 4.5″ (11.5cm) = approx. 80g ea. Roll the short side towards the point.
2. Square: Using a wheel cuter or chef’s knife, cut rectangles 6 1/2″ (16.5cm) x 3 1/6″ (8cm) = approx. 80g ea. Apply chocolate batons or other fillings and roll short ends towards center, place seam down on pan.
3. Place evenly spaced on parchment lined sheet pans, allowing for size to double when proofing and baking, and adequate space in-between pieces for even baking.
4. Cover in plastic if proofing at room temperature.
Proofing
- A warm humid final proof is ideal for croissants, around 80% humidity, between 80-90°F (26-32°C). If a proofer is not available, croissants may be proofed at room temperature, covered in plastic to prevent the exterior from drying out, it will just take much longer.
- Proofer uncovered at 80°F (26.6°C) with 80% humidity – approx. 2 to 2.5 hours.
- Room temperature covered 68-70°F (20-21°C) – approx. 3.5- 5 hours.
2. Gently press the exterior with your fingertip, if the dough springs back 1/3 –1/2 the indentation depth, they are ready.
Baking
- The type and model of oven used will affect temperature used, oven spring, texture, and baking time. A rotating convection rack oven generally yields superior results. Many Bakeries bake croissants in a hearth oven with excellent results.
2. Egg wash: After the final proof and before baking, apply egg wash with a pastry brush or sprayer. 100% egg will caramelize quickly in the oven yielding a dark shiny finish. A ratio of 50% egg/ 50% water will yield a lighter and less shiny finish.
Convection Rack Oven
- Pre-heat oven to 385°F (196°C).
2. Apply 1-2 seconds of steam (this will vary depending on specific oven).
3. Bake with medium fan speed 13-16 minutes until desired color is achieved.
4. Open vents last 3-4 minutes to encourage a crispier crust.
Hearth Oven
- Pre-heat oven to 420°F (216°C).
2. Bake 14-18 minutes until desired color is achieved.
3. Open vents last 3-4 minutes to encourage a crispier crust.
Cooling
- Allow croissants to cool with adequate airflow to room temperature before serving.
Notes:
- Flour – Caputo “00” Saccorosso & Caputo “00” Americana yield the best results for 55 layers, Caputo “00” Baking Flour and Caputo “0” Frolla yield the best results for 25 layers. Any of the these flours could work here depending on the desired end results.
- Diastatic Malt contains diastase enzymes, breaks down starches into simpler carbohydrates. It also aids in the browning of crust, as well as the sweetness of yeasted bakes. All the while, it acts as a food for yeast, which can aid in oven spring, yielding a loftier loaf or roll; as well as a more tender, even crumb.
- European style butter (higher fat content/less water) is preferred, more pliable, easier to roll out, and will improve flavor and texture.
- This batch size is suitable for laminating by hand with a rolling pin. If using a reversible dough sheeter, the batch size may be increased to better fit the machine and improved efficiency.
Meet the chef
Meet the chef
