Recipe Classic croissants
– Wheat flour – 230g
– Fresh yeast – 15g
– The salt – 1/2 teaspoon
– Sugar – 1 tablespoon
– Butter – 110g
– Milk – 3 tablespoons
– Flour – 3-4 tablespoons
Sift the flour into a large bowl to collect its mound, make a well in the center. In another bowl crumble the yeast and dissolve them 2-3 tbsp of warm water. Pour the yeast solution into the hole in the flour, mix with about a quarter of the flour, roll a ball out of it.
Ball incision crosswise shift in a large bowl and cover with warm water. The rest of the flour mixed with salt, sugar and half the butter, milk and knead homogeneous elastic dough. Continue to knead the dough on a floured board, until it becomes smooth and elastic.
When the ball of dough will rise from the water and will increase in 2 times, to catch him, dry and mix with remaining batter. Knead the dough until smooth, then shift floured pan, cover and put on the night for proofing in a cool place.
Roll out the dough into a rectangle. Mentally divide the rectangle into 3 equal parts (height). The central part of the rectangle Apply a thin layer of butter
The rights of third cover of a rectangle with butter, cover with a third left the rule of thirds. The folded dough is rotated 90 degrees, roll by the open edges. Once again, folded three times, turn and roll. Remove for proofing in the refrigerator for about 15 minutes. Repeat 3 more times.
Roll out the dough to 3 mm thick, cut lengthwise into 3 equal strips, each strip cut into triangles.
Triangles, starting with the wide end of roll into a bagel, roll in the form of horseshoes, decomposed into powdered with flour baking sheet and bake at 220C for about 5 minutes, then reduce the heat to 200C and bake for approximately 15 minutes (or until done). Ready croissants should increase in size and become golden brown.