I can not belive it but it is already my second Blogversary. Since my first Post I wrote 174 Posts and got 970 niece comments. Thanks to all of my dear readers!
To celebrate I baked croissants because a birthday needs a special treat.
The recipe is similar to my other recipe for croissants with Pâte fermentée that I posted about one year ago. But this recipe contains more butter and because I did two single folds and two double folds the dough contains 144 layers.
This 144 layers make the croissants crisp and flaky and they taste delightful buttery.
I froze most of the croissants after proofing, so I bake some for Sunday morning breakfast. When I start with a cold oven I can bake the without defrosting. Just the time for baking has to be about 5 minutes longer.
I sent this bread to Yeastspotting, Susans weekly showcase of yeast baked bread.
- 125 g flour Type 550
- 85g Water
- 1g fresh yeast
- 2 g Salt
- Pâte fermentée
- 500g flour Type 550
- 300g milk
- 15g gluten
- 10g fresh yeast
- 10g Salt
- 25g Butter
- 60g sugar
Fold in the dough:
Mix all ingredients for the pâte fermentée and ferment it for 1 hour at room temperature. Then put the dough into the fridge for at least 12 hours.
For the dough mix all ingredients aside the sugar and knead them with the kitchen machine for 6 min at low speed.
Now ad the sugar in small portions and knead one minute before adding the next portion. Adding the sugar later helps to build up the gluten!
Put the dough into the fridge for one hour.
Take out the cold butter and place it between two plastic foils. Then hit the butter with the rolling pin until a plate has formed and the butter soften.
Roll the dough to a square with an edge length of 30 cm x 45 cm and put the butter plate in the middle. Fold the dough over the butter and roll again. Fold the dough in thirds (like a letter) and cool in the fridge for at least 30min. (single fold)
Roll the dough again and fold from both sides into the middle and then fold in half. (double fold)
Repeat one time the single fold and one time the double fold.
After the last resting period, roll the dough to a thickness of 2 mm and cut into triangles of 28 cm length. Roll to a croissant and proof for 3 hours.
Glaze with some egg and bake for 210°C for about 20 min.