Final mixing temperature: 23°C.
Basic fermentation: 28°C for 40 minutes → Freeze for 2 hours → -1°C, overnight.
Butter wrapping (Lamination): Wrap 1800g dough with 500g Debic rolled butter, perform a double fold → Freeze for 30 minutes, perform a double fold again → Freeze for 40 minutes, refrigerate for 20 minutes.
Rolling out: Roll to a thickness of 4.5mm, cut into rectangles 12cm long and 7cm wide.
Relaxation: Refrigerate to relax for 20-30 minutes, shape into straight croissants.
Final proofing: Thaw at room temperature for about 60 minutes, proof at 28°C for 60-70 minutes
Baking: 210°C / 180°C, approximately 15-16 minutes.
