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Multi Malt Mix - Croissant

Prep Time : 00h 08

Cooking Time : 00h 15

14 Croissants

Preparation Time: 8 minutes

Proofing and Resting Time: 130 minutes

Baking Time: 15 minutes

Outcome: 14 Croissants

Tools needed: Mixer including bowl, Kitchen scale, baking tray

Ingredients

125 g Multi Malt Mix
375 g Wheat flour (Type 550)
5 g Roggena
25 g Butter
5 g Salt
11 g Instant yeast
25 g Whole egg, cold
75 ml Milk
35 g Sugar
175 ml Water, iced, approx.

Method

Mix all Ingredients for 2 minutes slow and 6 minutes fast. We recommend using iced water to keep the dough temperature at max. 20°C.
Once mixed, wrap the dough tight in plastic wrap or cling film and chill the dough in the freezer for 30 minutes to ensure that the dough and butter have the same consistency for folding.
Once chilled, place on a floured surface and roll out the dough to form a rectangle sheet.
Place 250 g of Croissant butter onto the centre of the sheet. Fold the sheet with 3 simple turns, like folding a letter, and roll out to approx. 1cm thick. Chill in the freezer 30 minutes. Turn the dough 90 degrees and again fold with three simple turns and roll out to approx. 1cm thick. Chill in the freezer 30 minutes. For the final time, turn the dough 90 degrees and again fold with three simple turns and roll out to approx. 1cm thick.
Wrap tightly and chill in the freezer 1 - 2 hours.
Once chilled, divide the dough in half and roll each portion out in a long rectangle shape with a thickness of about 0.5 cm.
Cut the dough into long, skinny triangles (12 cm high and 25 cm wide). Starting from the bottom, the longest edge, roll the triangles towards the top to form a croissant and place it onto a greased baking tray.
Cover and allow the dough to final proof for 70 - 120 minutes in an environment of 20 - 22°C.
Brush the tops of the croissant with egg wash before baking.
The oven should have a temperature of 210°C, dropping to 190°C when you put the croissants in.
Bake for 15 - 20 minutes or until puffed and golden brown.