How to Make 73 LAYER Croissants BY HAND at Home!

600g All Purpose flour - 100%
300g water - 50%
60g milk - 10%
12g salt - 2%
12g malt - 2%
60g sugar - 10%
1-2g Instant Yeast - .33% (2-3g Active Dry Yeast; 5-6g Fresh Yeast)
100g European or European-style butter (for dough) - 16.7%
300g European or European-style butter (for lamination) - 50%
1 - Take butter out of fridge
2 - Make detrempe or base dough with all ingredients besides butter, only knead until no dry flour, rest covered room temperature for 30 minutes
3 - While dough is resting, portion butter for dough and make your butter block
4 - After 30 minute rest, knead in the butter for the dough (may take up to 15 minutes), rest in fridge 12-24h
5 - French lock-in method, rest in fridge 2-12h
6 - Offset book fold (4-fold), rest in fridge 2-12h
7 - Letter fold (3-fold), rest in fridge 2-12h
8 - Letter fold (3-fold), rest in fridge 2-12h
9 - Roll out your laminated dough as flat as possible (let rest in fridge 45 min-12h)
10 - Final shape into croissants, proof room temperature 2-6h
11 - rub smooth sides with egg wash and bake at 375F on middle or top rack for 15 minutes, spin 180 degrees, and cook another 10 minutes or until desired browning.
12 ENJOY
How to make croissants at home by hand!

[@timtim3070]

Отличный рецепт слоёного теста! Хорошая работа! Спасибо ❤

[@LevitaNostra]

Thank you 💗💗

[@tonydelapa1911]

Great work! Fascinating too.

[@LevitaNostra]

Thank you very much Tony!

[@jacobleroux96]

Publix parchment paper is the most frustrating thing to use in the kitchen

[@LevitaNostra]

JACOB!! You're damn right brotha! Hope you're doing well man!

[@jennypuggle886]

Omg. Thanks for including park in the vid. He is such a lucky pup

[@LevitaNostra]

He's the best boy, and the star of the show :)

[@robaxelsson530]

Say goodbye to my diet!!! Look forward to giving these a shot.. maybe do one batch on a 2hr rest and another on the 12hr.. see how they differ..

[@LevitaNostra]

Great idea! Let me know what you find!

[@firstlast-ey3gx]

Wow bro, you didn't tell me you did it all by hand.
That is a lot of work!
If more people knew how much effort goes into making croissants they would not mind paying $6 a piece for them.
Definitely a sheeter makes it a lot easier.
I have been looking for one used at a good price just takes a long time like I bought my Blodgett double deck and Hobart Mixer for awesome prices just took a long time to find them.
I also bought a dough press not too long back for 50 bucks heck of a steel I am interested to give that a try I haven't tried it out yet.
The croissants did turn out looking awesome and I bet they tasted just as good😋
Nice job Bro!

[@LevitaNostra]

Thank you very much man! They were awesome but not profitable if you can't sell them say $6 a piece like you said. Curious about the hobart and blodgett nice finds!

[@firstlast-ey3gx]

@@LevitaNostra
Where can I send you some pics bro?
I think I emailed you the recipe for the pretzels I can't remember the email address though can you refresh my memory please?

[@lawrencekellie]

Very nice

[@LevitaNostra]

Thank you kind sir!