Preparation
Ingredients
- Cerealnero 1000g
- Flour 1000g
- Water 1000g
- Brewer’s yeast 80g
- CRYSTAL CREAM-CAKE 60g
- Sugar 50g
- Salt 20g
- Explorer 15g
- Crystal melange sfoglia-croissant 600g
Preparation
Knead all the ingredients until a smooth and uniform dough is obtained, then let it rest (bulk ferment) for about 20 minutes, covering with a plastic sheet. Incorporate 600 g of Crystal Melange and give one single fold (letter fold). Rest for 5 minutes and give another single fold. After an additional 5 minutes of rest, shape the croissants and let them proof at 30-32°C with 70% 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.
