A professional straight croissant dough with butter for both dough enrichment and lamination. Dough target temperature is 23-24°C after mixing; butter should laminate at 14-16°C. Yield: about 24 croissants. Retard shaped product overnight or freeze unproofed.
Yield: 24 portions · Prep 240 min · Bake 18 min
Ingredients
1000 g bread flour
250 ml full cream milk
250 ml water
120 g caster sugar
580 g unsalted butter
20 g fine sea salt
18 g instant yeast
Method
Mix dough Mix flour, liquids, sugar, yeast, salt, and dough butter to moderate gluten. Avoid full development before lamination.
Bulk and chill Bulk 30 minutes, flatten, cover, and chill until 2-4°C. Cold, relaxed dough rolls cleanly without tearing.
Prepare butter Sheet butter to an even slab. Match butter plasticity to dough; cracking butter gives broken layers.
Laminate Lock in and give one double turn plus one single turn, resting between turns as needed. Keep dough below 18°C.
Shape Sheet to about 3.5 mm, cut clean triangles, stretch lightly, and roll with even tension.
Proof and bake Proof at 25-27°C with moderate humidity until jiggly and layered. Egg wash and bake at 180-190°C until mahogany.
