Preparation
Ingredients
- TOP LIEVITATI 1000g
- Strong flour W 330 1000g
- Sugar 180g
- Salt 20g
- Brewer’s yeast 80g
- Cold water 900g
- Risoli 900g
- High-strength flour 240g
Preparation
Mix all ingredients at medium speed for about 12 minutes, then let the dough rest at room temperature for 30 minutes. Next, roll the dough to a thickness of 2 cm using a dough sheeter and chill in the refrigerator for about 1 hour, or preferably overnight. Separately, mix Risolì with the flour, flatten, and refrigerate for at least 12 hours. Laminate with Risolì, giving 2 folds of 4.
Roll out the dough, cut the croissants, shape them, and let them proof at 28°C for about 90 minutes. Dust with icing sugar and bake at 170°C for 15 minutes with the vent closed and 3-4 minutes with the vent open.
*To avoid filtration with Risolì, replace it with 1,000 g of Glob Nova SF/CRS.
