Croissant Bread

Plain Croissant

Ingredients:
Flour 4000 grams
Salt 80 grams
Sugar 400 grams
Dry Yeast 80 grams
Bread Improver 20 grams
Unsalted Butter 80 grams
Cold Water 2080 grams
Flat Butter (for layering) 2000 grams
Some Flour (for dusting)

Procedure:
1. In a dough mixer, combine all the ingredients.
2. Start the mixer at low speed for about 7-10 minutes, or until all the
ingredients are properly incorporated.
3. Change to high speed for about 3-5 minutes. Do not overmix the dough.
4. Chill the dough for at least 3 hours.
5. Then using a dough sheeter, flattened first the cold butter to make it soft
enough for layering with the dough.
6. Flattened the chilled dough so the butter can easily be put on top of it
before you make the first fold.
7. Fold the layered dough and butter twice, then keep it in the
chiller for at least 6 hours before using.
8. Now you have a croissant dough ready for using.
9. Fold the dough once before shaping them into croissant bread.
10. Set your oven to 215 C.
11. Let them rise to double its size before baking for 15-17 minutes
or until brown.