Instructions for use: After the bulk fermentation time, fold in 0.250 kg roll-in shortening per kg dough with two single turns and one double turn. It is recommended to observe short relaxation times between the individual turns. Allow the ready-folded dough to relax in the refrigerator for 15 – 20 minutes. Roll the dough out to a thickness of 3.5 mm. Cut triangles of 13 x 23 cm (height x width), roll up into a croissant and allow to prove. At ¾ proof, allow to stiffen, lye with a 1:12 diluted lye and bake giving slight steam. After ⅔ of the baking time, finish baking with opened damper.
Final proof: approx. 60 minutes
Baking temperature: 210° C, giving slight steam
Baking time: 15 – 17 minutes
General hint: For the pretzel lye used, please note the safety instructions on the label or on the safety data sheet of the manufacturer respectively.
Our website uses cookies. Technically necessary cookies ensure the basic functionality of our website. One cookie serves to save your cookie settings, another cookie assigns your browser a session on the server. This only affects the content you see and is not evaluated or processed by us. On the other hand, we use cookies to help us continually improve our content for you. For this purpose, pseudonymised data of website visitors are collected and evaluated. You can revoke or change your consent to the use of these cookies at any time by clicking on the “Manage cookie settings” button on the data protection policy page. More information about us can be found in the Imprint.