Bow-Tie Croissant
BASE RECIPE CROISSANT DOUGH
To obtain: n 4 dough x 1500 g each
n 2 dough x 300 g each (for bicolor)
Ingredients:
3750 g Le Sinfonie Croissant flour
560 g granulated sugar
60 g salt
1875 g whole milk
250 g cold unsalted butter
175 g fresh yeast
In a mixer fitted with the hook attachment combine Le Sinfonie Croissant flour, sugar, salt, milk and butter and mix on low
speed. After 1 minute add yeast and mix in low speed 7 minutes, scrape and mix 8 more minutes in second speed. Pick the
dough (a handful) between the hands and stretch, if it does not break and creates a thin elastic dough, it is perfect. It must
have some elasticity. Scale dough for croissant (1500 g) and Bicolor (300 g). Knead the dough. For croissant, Stretch the
dough to 50x35 and keep in the freezer overnight. For Bicolor, stretch square and keep in the freezer.
