BEST CROISSANT RECIPE EVER. Behind every flaky layer , a Baker’s journey still unfolding.

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Best Croissant recipe ever

French flour t55 - 1875g
Salt 46
Sugar 225g
Butter room temp 90g
Fresh yeast 75/instant dry yeast 35g
UHT milk 500g appx (4c)
Water 500g appx (20c)
Butter sheet 1000g ( for lamination)

Mixing and laminating method.
1. Place the flour,salt,sugar,yeast,butter ,milk and water into a mixing bowl and mix on slow speed for approximately 8-10 min.
2. Remove the dough from the bowl and shape lightly into a ball, wrap loosely with cling film and place directly into a 4c fridge and leave overnight. ( I advice to mix late at night so the dough perments for around 12hrs. And you can laminate first thing in the morning).
3. 12 hrs later , remove the dough from the fridge, press the dough flat while it is wrapped in the cling film, place in the freezer until it become firm,approximately 15-20mins.
4. Take your butter sheet , ligthly flour it and pass it through the sheeter until 1cm in thickness.
5. Take the dough from freezer, lightly flour and pass it through the sheeter until it also 1cm in thickness.
6. Encase the butter with the dough and pass through the sheeter until 1cm in thickness, trim the edge and give 1 single fold, refrigerate 4c for approx 30min.
7. Repeat the above step 2 times more ( total of 3 single fold) then after the third fold, wrap with cling film and freeze overnight.
8. The following day you can defrost the laminated croissant dough and it will be ready to sheet out and shape. Plain approx 10x30cm 3mm thickness- pain au choco 8x16 also 3mm thickness.
9. Proof your croissant for around 2-3hrs. At 27degree with 75percent humidity.
And baked at pre heated oven 180degress for 5mins and turndown your oven at 170degrees for 15mins.

This recipe base can used to make a variety of croissant base pastries, you can also mix it up with
Folds, 2single, single double etc to get slightly different end result.

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