Croissant Poolish

Ingredients

Poolish

• 2500 gr. Flour
• 500 ml Buttermilk
• 2000 ml Water
• 10 gr. Yeast, frozen

Mother dough

• 5000 gr. Poolish
• 7500 gr. Flour
• 2300 ml Water
• 500 gr. Sugar
• 170 gr. Salt
• 500 gr. Yeast, frozen
• 1000 gr. Debic Cake Gold

Turning (folding)

• 5000 gr. Debic Croissant Gold

Method

Poolish

1. Dissolve the yeast in the water and buttermilk, add the flour and mix well.
2. Leave to rise for 8 hours at bakery temperature, and then store in the refrigerator for 12 hours.

Mother dough

1. Knead all the ingredients, apart from the butter, in the mixer.
2. Once you have a dough, add the Debic Cake Gold.
3. Kneading time: 15′ on the first setting and 3′ on the second setting.
4. Make sure that the final temperature of the dough is between 18 – 22 °C.
5. Weigh out 3.5 kilos pieces of dough, cover with cling film and leave to cool in the freezer for 30′.

Turning (folding)

1. Roll out the pieces of dough into 60 cm x 40 cm rectangles.
2. Place 1 kilo of Debic Croissant Gold in the middle of each rectangle and fold the dough over so that the butter is covered.
3. Turn: 1 x 4 and 1 x 3. Leave the folded dough in the refrigerator for at least 1 hour.

Tip:

1. Make sure that the temperature of the water and the flour is 6 °C.
2. You could also add another 200 grams of pasteurised sourdough to the mother dough.

Source: https://www.debic.com