Tim Veith of Ibis Bakery shares the recipe for their delicious croissants.
See more at www.ibisbakery.com.
Croissants:
Preferment:
AP Flour
233g
75 Deg. Water 245g
Instant Yeast 3g
Dough:
AP Flour 603g
Sugar 111g
Salt 17g
Instant Yeast 10g
Butter 34g
Poolish 453g
Whole Milk 172g
Levain 72g
Roll Butter 450g
Mix together ingredients in preferment and let rise 1 hour until doubled. Combine all remaining ingredients with preferment and mix until smooth and elastic dough is formed. Let ferment in warm environment until doubled in size, approximately 60-90 minutes. Roll dough out to form a 8X10 inch rectangle. Pound butter until soft and shape into a 4X10 inch rectangle. Place butter over dough and fold remaining half over. Roll out from center with a rolling pin until it has tripled in length. Fold in thirds and repeat process again. Let rest under refrigeration for 1 hour. Roll out a third time and fold again. Put back in refrigerator for 1 hour. Roll dough out to 3.5 mm thickness and cut into ~12 triangles 4 inches wide by 10 inches long. Roll up to form croissant shape starting with the wide end. Put in warm, moist environment for 2 hours or until doubled in size. Bake in 375 degree oven until dark brown, about 15-20 minutes. Allow to cool before enjoying.
