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CHOCOLATE STUDIO | RECIPES | Viennoiserie & Breakfast Pastries & Bread

Starter Bakery's Croissant

By Chef Brian Wood
Contains
Dairy, gluten

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.

Once lamination is complete, the dough is sheeted, cut, and shaped before undergoing a long, slow final proof. As the yeast slowly expands the croissant, it stretches the laminated structure from within while the butter layers remain separate, creating the open honeycomb texture prized in exceptional croissants. 

Baked with steam and finished to a deep golden brown, the result is a croissant with a delicate crunch and the rich buttery flavor that has become a Starter Bakery signature.

Mix

Ingredients
  • 978 glow protein bread flour
  • 173 ghigh protein bread flour
  • 299 gwater
  • 311 gmilk
  • 5 gmalt
  • 23 gsalt
  • 16 gosmotolerant instant yeast
  • 127 gsugar
  • 69 gunsalted butter
Directions
  1. 1

    Combine all detrempe ingredients in a mixer.

  2. 2

    Mix on 1st speed for 5 minutes, then on 2nd speed for 3 minutes.

  3. 3

    Target dough temperature: 72°F.

Directions
  1. 1

    Rest dough for 15 minutes at ~76°F.

  2. 2

    Refrigerate and ferment 8-12 hours at 40°F.

Laminate

Ingredients
  • 600 gbutter for lamination
Directions
  1. 1

    Enclose butter block using a French lock-in. Perform 2 double folds.

  2. 2

    Rest dough 30 minutes between turns (refrigerated).

  3. 3

    Rest 30 minutes after final turn before rolling out.

  4. 4

    Keep dough around 40°F during lamination.

Directions
  1. 1

    Sheet dough to 3.25 mm. thickness.

  2. 2

    Cut and shape as desired (classic croissants, pains au chocolat, etc.).

Directions
  1. 1

    Proof for ~2 hours at 82°F until light and jiggly.

Bake

Ingredients
  • egg wash
Directions
  1. 1

    Apply egg wash before baking.

  2. 2
    Bake at 375°F for ~19 minutes (convection).
  3. 3

    Add 2 seconds of steam at the start.

  4. 4

    Open damper during the last 3 minutes to finish crisping.

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