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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. 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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