Sourdough Croissant


Working Method

  • Add all ingredient and mix at slow speed for 4 - 6 min, fast speed 3 - 5min, mix until gluten form develop.
  • Dough temperature: 24 ℃
  • Bulk fermentation: 10 min
  • Flatten the dough and rest in freezer for 30 min
  • Next, laminate mimetic 32 into the dough with two double fold, and rest in chiller for 30 min
  • Next, rollout the croissant sheet into 3 mm thickness 11 cm, width x 24 cm, length
  • Next, poof the croissant in retarded proofer for 120 min, 60% humidity,  30°C
  • Apply sunset glaze,bake the croissant at 210 °C, top and  180 °C for 14 – 16 minutes

About this recipe

O-tentic Durum, Active bakery component based on sourdough to create bread with a typical Mediterranean flavour.

SAPORE Traviata, A mild rye sourdough in powder form. It is designed for Rolls, Kaisers, French breads, Italian-style bread and generates a typical French flavour profile.

Mimetic 32, A margarine with great workability and excellent plasticity to create Viennoiserie and puff pastry.


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