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Croissant Dough

 

Author
JWU College of Culinary Arts

Recipe ID
C00684

Ingredients
US standard
Metric
Water, cold
2 lb 12oz
55%
Granulated sugar
5 oz
6.25%
Salt
2.5 oz
3.125%
Dry milk solids (DMS)
5 oz
6.25%
Compressed yeast
5 oz
6.25%
Bread flour
5 lb
100%
All-purpose shortening
5 oz
6.25%
Butter, unsalted (60°F), for rolling in
3 lb
60%
Totals
12 lb 2.5 oz
243.125%
Mixing Method: Straight doug
Preparation
  1. Gather all the ingredients and equipment.
  2. Place the cold water into a mixing bowl.
  3. Blend together the sugar, salt and DMS, add to the cold water, and dissolve well. Place the dough hook implement onto the mixer.
  4. Add the compressed yeast to the water mixture and dissolve.
  5. Add the bread flour and mix until all flour has been absorbed and a dough has formed.
  6. Add the shortening to the dough and mix, on low speed of the mixer for 3 minutes.
  7. Change mixing speed to medium and continue mixing for 8 additional minutes.
  8. Remove dough from the mixing bowl and place onto a floured surface, cover with plastic, and ferment for 45 to 60 minutes.
  9. Punch the dough and place it on a floured, parchment lined, sheet tray, well covered with plastic wrap, for one hour. (Instructor’s demo)
  10. Remove dough from the refrigerator and place on a floured surface.
  11. Shape the dough into a 16-by 24-inch rectangle and cover ⅔ of surface area with the roll-in butter and give a three fold. (Instructor’s demo)
  12. Place dough back onto a floured, parchment-lined, sheet tray, cover with plastic, and refrigerate for 30 minutes. (Instructor’s demo)
  13. Remove dough from the refrigerator and place onto a floured surface. Using a rolling pin, shape the dough into a rectangle, 2 feet by 5 feet.
  14. Shrink the dough and give it a three fold.
  15. Return the dough back to the refrigerator for 30 minutes.
  16. Repeat steps 13, 14, and 15 two more times.
  17. Cover dough well with plastic wrap and return to refrigerator for 12 to 24 hours.
  18. Remove the dough from the refrigerator and divide it into 3 equal sections.
  19. Place one section of dough onto a floured surface and roll it out into a rectangle, 12 inches wide by 1/8-inch thick by approximately 5 feet long.
  20. Using a pastry wheel, cut the dough into triangles having a 5-inch wide base.
  21. Egg wash the surface of the dough lightly and roll each piece up and place into a crescent shape.
  22. Place rolls 3 by 6 on parchment lined sheet trays.
  23. Egg wash lightly but evenly and place into final proof.
  24. Proof at 85°F with 70% humidity until almost double in size. About 40 to 60 minutes.
  25. Remove from the proof box, egg wash carefully, and place into the oven.
  26. Bake at 375°F. For 15 to 20 minutes.