Pastry - Croissant Dough

Croissant Dough


Scale (g)	5100
Number relates to equivelant number of 5100g Books that need a 1500g butter block per book.	10	1500g butter
Prefermented white flour (%)					b
Safety margin factor	1000
		0				Dough weight	Safety margin	FCF
Overall Formula	Baker's %	Weight (g)				51000	0.01	292.6089673
T45	100	29261

Oat Milk	25	7316
Water	18.75	5487


Ice	6.25	1829


Yeast	2.5	732


Demerara	10	2927
Butter	5	1464
Scraps	5	1464
Salt	1.8	527
Units	174.3	51007
Margin for error per loaf (g)		1





Final dough		Weight (g)	Method:
White Flour (purple wild farmed)		29261
Water		5487	Vertical Mixer				Spiral Mixer
Ice		1829	Add all ingredients in at once and mix for 5 mins speed 1 + 5 mins speed 2				Add all ingredients in at once and mix for 8 mins Speed 1 + 6 Mins Speed 2
Oat Milk		7316
Yeast		732
Demerara		2927	Butter Blocks
Salt		527	Roll down to 10 and cut off 12cm
Butter (white pastry)		1464	3 x 12cm strips make one butter block
Scraps		1464
		51007
			Lamination
			Weigh dough to 5100g and shape in to balls, roll dough down to 10 (30cm x 20cm), chill over night
			1st fold (incorporate butter) and roll down to 10, trimm ends and single fold
			Rotate a quarter turn
			Roll down to 10, trimm and double fold
			Chill for at least 1h


			Shape						Sizing
			Croix:	Roll down to 32cm wide, turn and roll down to 4.5					Croissant	32x10	(same for red croix)
				Move to table & trimm top and bottom (32cm)					Pain Au	7x18
				10cm wide strips and cut triangle					Cruffins	3 off 3x12
				Roll					Dan	10x10
			PAC:	Roll down to 36cm wide, turn and roll down to 4.5					Bear Claw	9x12
				Move to table & trimm top and bottom (36cm)					Spinach	45x3
				Cut in half (18cm)					Raisin	45x3
				7cm wide strips					Nduja	7x18
				Place 2 chocolate sticks on it and roll
			Dan:	Roll down to 40cm wide, turn and roll to 6
				Move to table & cut 10cm x 10cm
			Cruffin:	Roll down to 36cm wide, turn and roll down to 4.5
				Move to table & trimm top and bottom (36cm)
				Cut in thirds (12cm)
				3cm wide strips (ruler), place overlapping eachother
				Roll, tuck over and push in middle
			Bear Claw:	Same as cruffin, different width
				Stretch and fill
				Fold and cut 3 claws
			PAR & Spinach:	Roll down to width of laminator, turn and roll to 4
				Move to table, spread filling and roll from top tp bottom
				Cut 3cm circles
				Stretch and bit and tuck under
			Red Croix:	Mix 750g of dough with red food colouring.
				Rest overnight.
				Roll down to 4mm and try to keep a square.
				Roll book down to 32cm width and place red dough on top making sure it covers the whole top.
				Finish the same as croix.
			Ndujia:	Roll to 36cm wide, turn and roll down to 10.
				Slice thin layers of end and place length ways on top.
				Repeat until fully covered.
				Roll down to 4.5.
				Move to table & trimm top and bottom (36cm)
				Cut in half (18cm)
				7cm wide strips
				Fill with ricotta, fennel and nduja paste.
				Fold ends over and place opening at bottom.


			Bake
			Spray with vegan glaze.
			15 mins at 200C with dampner shut
			5 mins at 200C with dampner open