Method

Create a liquid starter called a poolish. The advantage of the sponge is to obtain a more natural fermentation, which results in a more developed taste. Mix the water with the yeast in a mixing bowl. Cover the water and yeast mixture with the first amount of pastry flour and let it ferment until cracks form on the surface of the flour. It is important not to disturb the sponge.

Mix the salt, sucrose, 60 grams of soft butter, and the milk in a small bowl. Then add the rest of the flours and your salt, sucrose, and butter mixture to the poolish. Mix with the hook in first gear for 1 minute. Do not over mix. Place the dough (Détrempe) in a bowl and cover with plastic wrap. Let rise for about 30 minutes until it doubles in volume in a warm place 24ºC/75ºF. Remove the dough from the proofer and press out the first gasses. Then place it in the cooler until very cold. Scale 460 grams of butter, shape it into a rectangle, and place it in the cooler.

Roll the dough out into a rectangle with the middle being thicker than the edges (approximately the same thickness as the butter). Place the dough in the freezer for approximately 30 minutes before laminating the butter.

Place the rectangle of softened, but still cold butter on the dough. Fold the dough down over the butter and place it back in the cooler until both are the same temperature.

Roll the dough into a rectangle and give two single folds. Your dough should be 3 times as long as it is wide when rolling it out. Note: The key to this procedure is to make sure that the dough and the butter are cold yet still pliable. A butter that is too cold will crack and break in small lumps. A butter that is too soft will promote the lamination of a singular dough.

Place the dough in the freezer for thirty minutes or refrigerate overnight.

Roll the dough into a rectangle and give one single fold for a total of three single folds. Roll out lengthwise to 1/8 inch until you obtain a rectangle. Cut two even strips with a knife. Cut even triangles (each at 50g) out of each strip. Stretch each piece slightly prior to rolling the croissant. Place 20 croissants on each sheet pan with the tips towards the center of the pan so they do not burn.

Egg wash the croissants lightly, but not the edges. Place the croissants in the proof box at 28ºC/82.4ºF, 85% humidity until they double in volume. Take out and let rest for 15 minutes. Egg wash again.

Bake at 180ºC/356ºF for 6-7 minutes (convection oven – vent closed) and for 6-7 minutes (vent open).

Formulation courtesy of The French Pastry School of Kennedy-King College at City Colleges of Chicago