MULTIGRAIN CROISSANT
Ingredients
- Cerealbianco 1000g
- Flour 1000g
- Water 1000g
- Brewer’s yeast 80g
- CRYSTAL CREAM-CAKE 60g
- Sugar 50g
- Salt 20g
- Explorer 15g
Preparation
Knead all the ingredients for 5 minutes at low speed and another 5 minutes at high speed, or until a homogeneous dough is obtained. Let the dough rest at room temperature for about 20 minutes, covering with a plastic cloth. Incorporate Crystal Melange and make 1 single fold. Let rest for 5 minutes and make another single fold. After another 5 minutes of rest, shape the croissants and let proof at 30–32°C with 70% relative humidity for 60–90 minutes. Bake for about 20 minutes in a static oven at 180°C or in a ventilated oven at 160°C.
