Croissants (Proofing Interruption) | Sonneveld
Discover a unique croissant-making process with refrigerated laminations and freezing for flaky, buttery perfection.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sonneveld.com.
Ingredients
- 10000 g - 100% Flour
- 1200 g - 12% Sugar
- 500 g - 5% Proson Luxe au Beurre
- 300 g - 3% Fresh Yeast
- 300 g - 3% Proson Freeze
- 150 g - 1.5% Salt
- 5000 g - 50% Water approx.
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