"WHOLEMEAL CROISSANT"
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PANDORA INTEGRALE GRANDE SVILUPPO__ 1000 g
yeast______________________________ 40 g
water______________________________ 450-470 g
croissant platte margarine_________ 400 g
KNEADING: knead the PANDORA INTEGRALE GRANDE SVILUPPO, yeast and water together until a smooth consistency is obtained, roll up and leave to rest at room temperature (20-24°C) for 15-20 minutes.
METHOD: roll out the dough, place the margarine in the centre and fold the dough over on itself so that the margarine is completely enveloped. Roll out again and fold the dough into three layers.
Repeat the rolling out and folding procedures three times for a total of three three-layer folds, then leave to rest for 10-15minutes. Finally roll out again to a thickness of 4 millimetres, cut into triangles, roll them up tightly and place on baking sheets, curving the ends to create the traditional croissant shape.
LEAVENING: leave in a rising room at 28-30°C with relative humidity of about 80% for 80-90 minutes. It is advisable to begin baking before the rising has reached its maximum.
BAKING: glaze with egg and bake at 190-200°C for about 20 minutes.
