How to make croissants with natural yeast

Cooking seems so simple in the eyes of many people, but when they really try to cook it themselves, they have no idea at all and simply don't know where to start. To make a good dish, method is the key. Next, I will tell you about the specific method of making croissants with natural yeast.

1. First, mix the dry and wet materials into a dough, add the natural yeast, and stir until the surface is smooth and elastic. Then add the butter and stir until the mask can be pulled apart. Put it in a bowl and ferment at 35℃ for 2 hours. Fold the dough in half and roll it into a ball every 40 to 60 minutes. Repeat this process about 2 times (because the dough is very soft, it will flatten after 40 minutes of fermentation. Therefore, you need to fold it in half and roll it into a ball every 40 to 60 minutes). Ferment until the dough is about twice as large as before.

2. Flatten the dough, wrap it in a plastic bag and freeze it for 2 hours

3. Unwrap the dough and add butter flakes

4. Fold the dough twice, refrigerate and relax for 30 minutes, then fold it again for the third time.

5. Press the folded dough bar to 0.5 cm

6. Divide the dough into triangles with a height of 18 cm and a width of 9 cm

7. Roll the dough into a croissant shape

8. Put it in a baking tray and ferment it at 28℃

9. Ferment for about 90 minutes until it reaches about twice its original volume

10. Bake at 210℃ with water for about 18 minutes, then cool to 150℃ and bake for about 6 minutes.

Now that I have introduced the method of making croissants with natural yeast, you should have mastered it almost by now. Then, you can go to the kitchen now and prepare this dish carefully for your family, children and yourself. It is a special kind of "thought".