Baker's Formula: Spelt Croissant Dough

Chef Leigh Omilinsky
February 12, 2019
Written by Chef Leigh Omilinsky
Chicago’s famous spelt flour croissants

x2       - x2.5      - x3        Ingredients

POOLISH:
532g     - 665g     - 798g         - bread flour
3g     - 3.75g   -4.5g           -yeast
520g     - 650g   -780g          - 80 F degree water

LEVAIN:
693g     - 868g    -1041g         -Bread flour
630     - 788g       -945g        - 80 F degree water
140g    -175g       -210g        -Sourdough starter

SOUR:
600g   -750g       -900g         -Spelt Flour
600g   -750g       -900g          -Bread Flour
1397g   -1750g    2   -100g         -Milk- bring to a full boil

Mix everything again by hand to combine.

FINAL MIX:
1546g    -1933g       -2319g     -  Bread Flour
210g     -263g      - 315g     -  Sugar
126g    -158g      - 189g       -Salt
23g      - 30g     -  36g       -Yeast

Method:
  1. Make the Poolish, levain and sour a minimum of 12 hours ahead of time.
  2. Combine all of the pre-ferments and the rest of the ingredients  in the 20 QT mixer with the dough hook.
  3. Mix on speed 1 until it combines. It should form one ball and be slightly shiny. Do not over-mix this.

To laminate:
X1= 1000 g roll in butter
Do 3-single folds and let them rest for a few hours.

To Shape:
Set your dough sheeter to #5.
Plain croissants are 10.6 cm x 27.9 cm as well as ham and cheese-filled ones.
Chocolate croissants are 8.5 cm x 11 cm.


Baking:
  1. This dough proofs for over three hours. It may seem excessive, but the grains need a longer proofing time than pastry flour.
  2. Bake at 400 F for 8 minutes, rotate and bake for 10 more minutes.

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