Simple Croissant

This is my Croissant Recipe for Starters. It's as simple as a good quality vegan Croissant can get. But still there is alot to consider when making vegan Croissant work.
Servings: 10 Croissants

Notes

Ingredients

Dough

  • 500 g Flour Caputo Cuoco
  • 100 g vMilk Oat
  • 140 Water cold
  • 15 Water cold
  • 40 g Sugar white
  • 10 g Salt small grain
  • 30 g vButter softened
  • 21 g Yeast fresh

Lamination Butter

  • 250 g vButter VioBlock

Simple Syrup

  • 67 g Sugar white
  • 50 g Water

Instructions 

Day 1 (20:00-22:30)

  • Mix water, milk, sugar and yeast until everything is dissolved.
  • Add flour and mix 3 min on medium speed until no dry flour is left in the bowl.
  • Add the remaining water and salt.
  • Mix on medium speed for around 10 min.
  • Add the softened butter.
  • Mix until the dough reaches a temperature of 24 °C. Don’t go above.
  • Flatten the dough and wrap in cling film.
  • Put the dough into the freezer for 2 hours.
  • Transfer the dough into the fridge overnight at 3-6 °C for 12 hours (10 also possible)

Day 2 (9:00-16:00)

  • Flatten the butter Block straight out of the fridge between two sheets of parchment paper to around 20 x 15 cm.
  • Roll out dough at 3 °C to double of the dice of your butter sheet (20 x 30 cm) and make sure the butter is flexible, but not to soft.
  • Do a french lock in and roll out the dough to a length of around 80 cm.
  • Do a book fold (4 layers)
  • Rest 30 min in the fridge.
  • Roll out to 60 cm and do a single fold (3 layers).
  • Rest 60 min in the fridge.
  • Roll out the dough to 40 cm in width and around 40 – 50 cm in length, or a far as you come with the dough. Depending on your flour this could be more or less.
  • If the dough is springing back to much you can rest again in the fridge for 30 min.
  • Roll out to 100% (40 cm width / 50 cm length).
  • Cut into croissant 8 x 40 cm.
  • Prove for 3 h in the oven at 28 °C with just the oven light on. Put a small glass (200 ml) of boiling water in the bottom of the oven to help achieve a good humidity. Change the boiling water after 1 hour.
  • Bake at 200 °C fan assisted for 20 min
  • Mix sugar and water together for the syrup and heat for 20-30 seconds in the microwave.
  • Brush thinly with syrup.
  • Bake for another 2 min.
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