Croissants leavened

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Soft fragrant croissants in the Italian style. Impossible to put down!

Ingredients for Croissants leavened

Step by step instruction of cooking Croissants leavened

Шаг 1

If necessary, add a little flour.

Шаг 2

The dough should be dense but not tough.

Шаг 3

Knead until smooth. The dough should gather into a ball. Cover and chill the dough at a temperature of 4 degrees for approximately 2 hours, no less.

Шаг 4

Prepare the butter for lamination, roll out the butter between two sheets of baking paper.

Шаг 5

Шаг 6

Format oil - about A4.

Шаг 7

Roll the dough into a rectangle 2 times more leaf oil.

Шаг 8

Cover with butter, to smooth, to release all excess air, stung the edge.

Шаг 9

Roll into a rectangle thickness of about 1.5 cm.

Шаг 10

Collapse.

Шаг 11

And again.

Шаг 12

A little roll

Шаг 13

And roll three times.

Шаг 14

Шаг 15

Cover with plastic wrap and place in the refrigerator for at least 1.5 hours. Then do another 2 rounds lamination 3 x 3, each time cooling the dough.

Шаг 16

In the base of the triangle to make an incision.

Шаг 17

Begin to collapse myself.

Шаг 18

Hand as it rolled the roll to the tip, pulling and stretching the dough.

Шаг 19

It turns out 15-20 croissants, depending on size (this is half of the test). Left to proofing at room temperature until the increase in 2 times. Now, when quite cool, you can put the delay on the night and in the morning to bake croissants for Breakfast. Before baking grease the croissants with the lightly beaten egg and sprinkle with sugar.

Bake with convection at 200 degrees for 5 minutes
then reduce the temperature to 180 degrees and continue to bake another 10 minutes, until Golden brown.

Шаг 20

In the bowl of a bread machine or mixer to pour the ripe sourdough.

Шаг 21

Add water, mix to dissolve the starter in water.

Шаг 22

Add 500 grams of flour and mix. The dough should grab into a tight ball. Leave, covered, for autolysis 30 minutes.

Шаг 23

Add all remaining ingredients (butter is only 40 g, the rest for lamination!) and begin kneading.