Guittard Starter Bakery's Croissant
Every Starter Bakery croissant begins with an overnight-fermented dough made from simple ingredients and a blend of carefully selected flours. The dough is laminated with European-style butter and a series of folds — after each fold, the dough is rested and chilled to maintain a cold dough with clean, distinct layers. The result is a croissant with a delicate crunch and the rich buttery flavor that has become a Starter Bakery signature.
Equipment
- Oven
- Stand Mixer
Ingredients
Ingredients
- 978 g low protein bread flour
- 173 g high protein bread flour
- 299 g water
- 311 g milk
- 5 g malt
- 23 g salt
- 16 g osmotolerant instant yeast
- 127 g sugar
- 69 g unsalted butter
- 600 g butter for lamination
- egg wash
Guittard 50% Dark Chocolate Baking Batons
Instructions
Mix
- Combine all detrempe ingredients in a mixer.
- Mix on 1st speed for 5 minutes, then on 2nd speed for 3 minutes.
- Target dough temperature: 72°F.
Ferment
- Rest dough for 15 minutes at ~76°F.
- Refrigerate and ferment 8-12 hours at 40°F.
Laminate
- Enclose butter block using a French lock-in. Perform 2 double folds.
- Rest dough 30 minutes between turns (refrigerated).
- Rest 30 minutes after final turn before rolling out.
- Keep dough around 40°F during lamination.
Sheet & Shape
- Sheet dough to 3.25 mm. thickness.
- Cut and shape as desired (classic croissants, pains au chocolat, etc.).
Proof
- Proof for ~2 hours at 82°F until light and jiggly.
Bake
- Apply egg wash before baking.
- Bake at 375°F for ~19 minutes (convection).
- Add 2 seconds of steam at the start.
- Open damper during the last 3 minutes to finish crisping.