How to laminate croissant - Bachour method (Cách cán bánh croissant - phong cách chef Bachour)

-Croissant recipe: - 200g bread flour T65 - 50g flour type 00 - 130g water - 25g caster sugar - 6g sea salt - 20g milk powder - 14g fresh yeast (= 7g dried yeast) 5g water - 60g unsalted butter (softened) - 130g butter for lamination (82% fat, good quality) How to: - Mix flour, sugar, milk powder and water, autolyze for 1 hour - Mix yeast with water, add to the dough and knead around 3 minutes - Add salt to the dough, knead around 4 minutes - Add soften butter to the dough, smash and blend well, knead around 7 minutes till get elastic smooth dough (dough temperature is around 24,25C) - Proof the dough for 1 hour till double in size - Deflate the dough, shape into a rectangular dough, cover and let the dough rest in the fridge overnight (dough size: 20cm length x 11cm wide) - Prepare butter slap (size: 20cm length x 15cm wide) - The next Morning, doing lamination and bake as the video instruction Tip: - Room temperature recommendation: 15 to 16C - Butter slap should be soft enough to roll, temperature is around 14,15C - Baking with convection oven for the best quality - Understand your flour, butter, condition. practice, address the problems, and make your own recipe that work best for you. Hope you enjoy my video and have a good day! ---------Bake The Sadness away------------- Music: Orange lo-fi Lovely lo-fi Empty lo-fi