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    Croissant Recipe: Croissant and Danish With Scrap Dough

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    Melissa Irawan
    The document provides a recipe for making croissants and danish pastries using scrap dough. It lists the ingredients and baker's percentages, and provides instructions for mixing, lamination, shaping, proving, and baking the pastries.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Croissant Recipe: Croissant and Danish With Scrap Dough

    Uploaded by

    Melissa Irawan
    30 views1 page
    The document provides a recipe for making croissants and danish pastries using scrap dough. It lists the ingredients and baker's percentages, and provides instructions for mixing, lamination, shaping, proving, and baking the pastries.

    Original Title

    Croissant Recipe

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    © © All Rights Reserved

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    The document provides a recipe for making croissants and danish pastries using scrap dough. It lists the ingredients and baker's percentages, and provides instructions for mixing, lamination, shaping, proving, and baking the pastries.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    30 views1 page

    Croissant Recipe: Croissant and Danish With Scrap Dough

    Uploaded by

    Melissa Irawan
    The document provides a recipe for making croissants and danish pastries using scrap dough. It lists the ingredients and baker's percentages, and provides instructions for mixing, lamination, shaping, proving, and baking the pastries.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
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    Croissant Recipe

    As used by Scott Megee of Artisan Crust


    www.theartisancrust.com
    (For Scott’s explanation of Baker’s percentages see our youtube channel)

    Croissant and Danish with Scrap Dough

    Total dough 1.056

    Roll in butter 25% 0.264

    Scrap Dough 10% 0.106

    Ingredients Baker’s % Quantity

    Baker’s Flour 100 0.542

    Sugar 10 0.054

    Salt 2 0.011

    Dried Yeast 1.2 0.006

    Deactivated Yeast 0.08 Very small pinch

    Butter 4.0 0.022

    Water 31 0.168

    Milk 23 0.125

    Total 1.76 1.32

    Mixing Times: 5 min 1st speed


    3 min 2nd speed

    Bulk Prove: Roll out to 12mm - place in fridge for 16-24 hrs

    Lamination: 1 book fold and 2 single, at least 15 min rest between each fold

    Shaping: Roll to 4 mm, allow to rest on bench for 10 min then cut to desired shapes

    Final Prove: 2hr-3hr at 26 °C and 70% relative humidity, glaze with a mixture of egg, milk and salt

    Baking: Fan forced oven at 180 °C, with 2 seconds of steam, for 16 min

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