Croissants by Giovanni Pina

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I confess; I am in no way skilled at lamination and hardly ever make croissants. It’s something I’ve done only a handful of times. These were my best yet and not only that, these are solely leavened by natural means, a first.

Original recipe found here – I scaled it down and used a lower ratio of butter for folding in.

25 50 11 1000 flour 00 W 210/230
50 100 22 2000 flour 00 W 360/380
25 50 22 1000 sourdough
20 40 9 800 caster sugar
25 50 22 1000 egg yolks
25 50 22 1000 water
19 38 8 750 butter
50 100 22 2000 flour 00 W 210/230
100 200 44 4000 flour 00 W 360/380
28 55 12 1100 caster sugar
75 150 33 3000 egg yolks
3 6 1 120 salt
8 15 3 300 acacia honey
25 50 11 1000 water
25 50 11 1000 milk
13 25 6 500 butter
*butter for folding in
516g 1029g % 20570g

*original recipe says to use 2.5Kg of butter per every 4.5Kg of dough. I used 1/3 butter to dough.

Fully proved and too warm!
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After the bake
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Crumb with errors
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Incredibly delicate like clouds that just flaked and melted away in the mouth!

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