Merdeka Viennoiserie

1. Basic Croissant Dough

Ingredients:

Mixing steps:

1. 1. Sift flour into a bowl. Add other dry ingredients and mix for 2 minutes using spiral whisk on double speed
   2. Add wet ingredients and mix on first speed until the dough has incorporated.
   3. Continue mixing on second speed until the dough reaches an elastic and shiny ball consistency.

Resting:

1. 1. Let the dough rest for 30 minutes, covered with plastic.
   2. Flatten the dough into a size of 36x10 cm, cover with plastic.
   3. Rest in the freezer for 2 hours, or overnight in the refrigerator.

Folding:

1. 1. Place the lamination butter in the middle of the dough, and pull the two sides of the dough to the middle.
   2. Make the length about 75 cm for a simple fold, and about 90 cm for a double fold. Give one double fold and one single fold.
   3. Let the dough rest in the freezer (-18˚C) for 20-30 minutes.
   4. Roll out the dough to a rectangle of 45x35 cm (3-3.5 mm thick).
      
      

Finishing:

1. 1. Trim the top and bottom edges of the dough.
   2. Cut the dough into 9 triangles, with a base of 3 mm and height of 35 cm.
   3. Roll the dough into a croissant shape (35 cm x 9 cm).
   4. Place the croissants on a parchment-lined baking sheet, and let them proof for about 2 hours 15 minutes to 2 hours 30 minutes at 29˚C.
   5. Preheat the oven 20 minutes before baking time.
   6. For a deck oven: set to 190˚C and bake the croissants for 20 minutes.
   7. For a convection oven: set to 175˚C and bake the croissants for 15 minutes.

Ingredients: