For the Black Croissant Dough
Ingredients
Method- 1000g – High Protein Flour
- 20g – Instant dry yeast
- 80g – deZaan Artisan Black Cocoa powder
- 90g – Sugar
- 20g – Salt
- 550g – Cold water
- 90 – Unsalted butter
- 50g – Full cream milk powder
- 500g – Sheet Butter
(Ratio 1.5 Kg Dough : 500g Butter Sheet)
- In a spiral mixer, mix all ingredients except sheet butter on low speed for 2 minutes until well combined.
- Increase the speed to high speed and mix until gluten is 80% developed. The final dough temperature should be 24 deg C – 26 deg C
- Roll the dough into 8mm thickness (30 x 40cm).
- Wrap the dough and cool in the freezer for 30minutes or until the dough temperature is 10 deg C.
- Roll butter sheet into 8mm thickness (30 x 20cm) and make sure the temperature is 15 deg C.
- Fold the butter sheet into the dough.
- Laminate the dough with 1x single fold and 1x double fold.
- Rest the dough in the freezer for 20 minutes. Keep the dough temperature in 10 – 15 deg C.
- Roll the dough into 3mm thickness and cut into triangle shape of 28 x 10 cm.
- Shape the dough into croissant.
- Proof the dough at 30 deg C / 75% humidity for 105 – 120 minutes.
- Bake at 175 deg C using convection oven for 18 minutes.
