How to laminate croissant - Bachour method (Cách cán bánh croissant - phong cách chef Bachour)

-Croissant recipe:
200g bread flour T65
50g flour type 00
130g water
25g caster sugar
6g sea salt
20g milk powder
14g fresh yeast (= 7g dried yeast) + 5g water
60g unsalted butter (softened)
130g butter for lamination (82% fat, good quality)

How to:
Mix flour, sugar, milk powder and water, autolyze for 1 hour
Mix yeast with water, add to the dough and knead around 3 minutes
Add salt to the dough, knead around 4 minutes
Add soften butter to the dough, smash and blend well, knead around 7 minutes till get elastic smooth dough (dough temperature is around 24,25C)
Proof the dough for 1 hour till double in size
Deflate the dough, shape into a rectangular dough, cover and let the dough rest in the fridge overnight (dough size: 20cm length x 11cm wide)
Prepare butter slap (size: 20cm length x 15cm wide)
The next Morning, doing lamination and bake as the video instruction

Tip:
Room temperature recommendation: 15 to 16C
Butter slap should be soft enough to roll, temperature is around 14,15C
Baking with convection oven for the best quality
Understand your flour, butter, condition. practice, address the problems, and make your own recipe that work best for you.

Hope you enjoy my video and have a good day!
--------Bake The Sadness away------------

Music:
Orange lo-fi
Lovely lo-fi
Empty lo-fi