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#croissants #homemadecroissants #handrolledcroissants Follow me on Instagram! 👉👈 You can send me pictures or ask questions. I check'em every day! Basic croissant 500g flour (11.5%) 55g Brown sugar 10g Salt 10g Milk powder 260g Milk 20g Fresh yeast (10-12g instant dry) 50g Soft butter 250g Good quality unsalted butter (82%) for lamination (I used Lurpak unsalted butter) If your dough appears to be too dry, try 130g water 130g milk instead of 260g milk. Note that you may need to increase or decrease hydration to suit the flour you are using. And yes, you can half this recipe to make a small batch! Timestamps 00:41 Butter block 02:03 Flour guide 03:03 Croissant dough ingredients breakdown 03:54 Calculate desired dough temperature 04:57 Dough mixing/ kneading guide 06:15 Bulk fermenting 06:40 Cold fermenting 07:48 3 lock-in 09:37 4 fold(offset f
