Combine dry ingredients in a spiral mixer and blend for 1 minute on your mixer’s first speed then add remaining ingredients and continue to mix for 7 minutes on your mixer’s first speed speed, and then for 1 minute on your mixer’s second speed or until dough is about 85% developed. Then, let the dough rest for 5 minutes.
It’s important not to overmix the dough (overmixed dough can become weak and tear during sheeting). The dough will get plenty of extra development during the sheeting process. For best results, the dough must be cold out of the mixer. Final dough temperature should be maintained at 63°F (17.2°C).
Next, roll in the butter with one, double “four-fold” and then let rest for 45 minutes in a cooler at 40°F (4.4°C). Next, complete one, single “3 fold” and let rest again for 45 minutes in a cooler at 40°F (4.4°C). Now, gradually sheet the dough down to 5 mm and divide into 2.5 oz (70 g) portions to shape into classic croissants. Be careful not to mold too tightly.
Blast freeze for 20 minutes at -22°F (-30°C) and then place into a cooler to defrost overnight. Before baking, place croissants into a proofer set to 80°F (27°C) with 85 to 90% humidity for 45 minutes.
To bake, place croissants into an oven set to 370°F (187°C) and bake for approximately 15 minutes, or until croissants are a deep, golden color. Remove from oven and let cool.
The above is a suggestion only.
Please note that other Saf-Instant, Red Star or Saf-Pro Ingredients products may be substituted in this formula. Additionally, this formula may also be modified for par-baked or frozen dough solutions. For assistance, please contact our world-class technical team at the Baking Center by calling (414) 615-4094 or sending an email to firstname.lastname@example.org.