This term we bakers have to individually create a bakery. Every aspect needs to be covered, from the fire and safety codes to the menu including the R & D of every product. I thinks it's gonna take me at least 100 hours of work to complete this task. So far I've put in about 25 hours with out bakery time.
I thought I should share a piece of my world
CROISSANTS
|
INGREDIENTS |
% |
METRIC (G) |
# |
OZ |
|
MILK |
57 |
225 |
8 |
|
|
YEAST |
4 |
15 |
.5 |
|
|
SUGAR |
4 |
15 |
.5 |
|
|
SALT |
2 |
8 |
.25 |
|
|
BUTTER |
10 |
40 |
1.5 |
|
|
BREAD FLOUR |
100 |
400 |
14 |
|
|
BUTTER |
57 |
225 |
8 |
|
|
TOTAL |
234 |
928 |
2 |
PROCESS
STRAIGH DOUGH METHOD
1. Scald the milk, cool to lukewarm, and dissolve the yeast. Add the remaining ingredients except the last quantity of butter. Mix into a smooth dough but do not develop the gluten.
2. FERMENT- 1-1.5 hours at 75° F
Punch down, spread out on a flat pan, and rest in refrigerator or retarder 30 minutes.
3. ROLLING IN
Incorporate the last amount of butter and give 3 three folds. Rest in retarder overnight.
4. MAKEUP
Proof at 75° F and 65% humidity. Egg wash before baking.
5. Bake at 400° F