Croissants by biglakejudy

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Croissants
Submitted by biglakejudy on March 14, 2010 at 12:51 pm

DESCRIPTION
Croissants

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
Croissant Dough

37 cups flour
3 cups wheat flour
1 pound butter broken in
Dash salt

6 tablespoons yeast (this now seems like a lot to me?)
1 cup brown sugar
3 cups warm water
Proof yeast in water

¾ gallon warm milk (12 cups)

When yeast is activated, pour mixture into dry ingredients, mix on low speed. While mixing, slowly pour in milk, dough should be lumpy and elastic.
Turn dough out onto floured sheet pan, pat into rectangle, cover, refrigerate and rest for 30 minutes

Cream seven pounds of butter
Roll dough into large rectangle, cover 2/3 of the dough with the softened butter. Fold uncovered 1/3 into center, then final third into center. This is enrobing

Turn dough 90 degrees, roll again into large3 rectangle, fold as before. This is the first 3-fold. Set dough on floured sheet pan, refrigerate to rest another 30 minutes.

Put 2 more 3-folds on the dough. Divide into 5 batons. Refrigerate or freeze as ‘kneaded’.

Each baton make 24 croissants.
Bake at 425 until light and brown. (we used to ‘lift’ them and when they were ‘light’ they were done. 15-18 minutes?

I have never liked handling this dough. It is clammy and cold to me. But it does make wonderful croissants. You can tuck in some chocolate chips and cream cheese or some jam and cream cheese when you rol

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