Croissant CV4

French croissant with poolish

Poolish

For the poolish, dissolve the brewer's yeast in the milk and heat everything to 20°C, incorporate the flour and mix by hand. Leave to rise for 1 hour at 28°C or until doubled.

Dough: the poolish doubled

Place the milk at -20°C for the entire time the poolish rises. All the rest of the ingredients except the flour in the refrigerator. When the poolish is ready, mix all the ingredients together inside the spiral. Run the first 5 minutes at speed 1 then switch to speed 2 for 12/15 minutes. The dough must not exceed 24°C. Break into 1750 g dough, boil and leave for about 40 minutes at room temperature. Spread inside a baking tray covered with a food bag and spend 10 minutes in a negative blast chiller. Store overnight at +4°C. The next day, collect 500 g of butter and fold it into 4 and 3 consecutive folds. Place 70 g of dough inside the mold and leave to rise at 26°C. Cooking at 180°C for 13/15 minutes