CROISSANT WITH WHOLEGRAIN FLOUR AND RISOLÌ

Feb 10, 2017

CROISSANT WITH WHOLEGRAIN FLOUR AND RISOLÌ


For the initial dough
Strong flour
1220 g
Wholegrain spelt flour
510 g
Granulated sugar
125 g
Raw cane sugar
110 g
Honey
35 g
Whole eggs
890 g
Sunflower/soya lecithin
7 g
Inverted sugar
45 g

For the second dough
Wheat sourdough
450 g
Baker's yeast
72 g
Extra virgin olive oil
65 g
225 g
salt
35 g
Candied lemon in paste form
25 g
Candied orange in paste form
65 g
Orange zest
2 g
Lemon zest
2 g
Vanilla
2 g

For the loaf
Strong flour
330 g
1000 g
Preparation

Roughly work the ingredients of the initial dough, leaving a rustic dough, then leave to rest for around 1 hour at room temperature in order to optimise the gluten in the wholegrain flour. After this, add the yeast of the second dough and knead until a smooth, even dough is formed. Now, add the Risolì margarine and extra virgin olive oil, the vanilla, the candied fruit and the lemon and orange zest. Once these last ingredients have been incorporated, add the salt and leave to rest in the refrigerator overnight. The next day, roll out the dough, place the loaf of Risolì and flour into the centre, and close the sides to form a rectangular package with the loaf within. Fold, three by three: roll out the dough to form a rectangle, fold one edge towards the centre, then fold the other edge over this, obtaining three layers of dough; repeat this three times, resting between steps. Leave the dough to rest again overnight in the refrigerator, then roll out to a thickness of around 4 mm, cut elongated triangles, fill as desired and roll. Spread out on trays and leave to rise for around 4 hours before placing in the oven at 170°C for around 20 minutes.


PORTIONS:
50 pieces

 

BAKING:
170°C for 20 minutes

 

STORAGE:
1 day at room temperature

 

STORAGE AT -18°C:
1 month