2500 g Flour
500 ml Buttermilk
2000 ml Water
10 g Yeast, frozen
5000 g Poolish (see recipe)
7500 g Flour
2300 ml Water
500 g Sugar
170 g Salt
500 g Yeast, frozen
1000 g Debic Cake Gold
5000 g Debic Croissant Gold
Dissolve the yeast in the water and buttermilk, add the flour and mix well.
Leave to rise for 8 hours at Baker temperature, and then store in the refrigerator for 12 hours.
Knead all the ingredients, apart from the butter, in the mixer.
Once you have a dough, add the Debic Cake Gold.
Kneading time: 15 minutes on the first setting and 3 minutes on the second setting.
Make sure that the final temperature of the dough is between 18 and 22°C.
Weigh out 3.5 kg pieces of dough, cover with cling film and leave to cool in the freezer for 30 minutes.
Roll out the pieces of dough into 60 cm x 40 cm rectangles.
Place 1 kg of Debic Croissant Gold in the middle of each rectangle and fold the dough over so that the butter is covered.
Turn: 1 x 4 and 1 x 3. Leave the folded dough in the refrigerator for at least 1 hour.
Make sure that the temperature of the water and the flour is 6°C.
You could also add another 200 grams of pasteurised sourdough to the mother dough.
Roll out the pieces of dough so they are ready to use.