Classic Croissant

Instructions

1. 1

   In a large mixing bowl, combine the Flour T45, Flour T55, salt, sugar, milk powder, and bread improver.

2. 2

   Dissolve the fresh yeast in a portion of the water and add it to the dry ingredients.

3. 3

   Add the remaining water and whole eggs to the mixture and knead until a smooth dough forms.

4. 4

   Incorporate the butter into the dough and continue kneading until fully combined.

5. 5

   Cover the dough and let it rest for about 30 minutes at room temperature.

6. 6

   Roll out the dough into a rectangle and fold it into thirds, like a letter.

7. 7

   Chill the dough in the refrigerator for at least 1 hour.

8. 8

   Roll out the dough again and fold it into thirds two more times, chilling between each fold.

9. 9

   Roll out the dough to a thickness of about 5mm and cut into triangles.

10. 10

    Roll each triangle from the base to the tip to form the croissant shape.

11. 11

    Place the croissants on a baking sheet, cover, and let them proof until doubled in size.

12. 12

    Preheat the oven to 200°C (392°F).

13. 13

    Brush the croissants with a beaten egg for a golden finish.

14. 14

    Bake the croissants for 15-20 minutes or until golden brown.

15. 15

    Allow to cool slightly before serving.