TARTINE CROISSANT

TARTINE CROISSANT image

Number Of Ingredients 23

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Ingredients

15 oz / 450 g milk (whole or 2%)
10 oz / 300 g leaven
13⅓ oz / 400 g poolish
2 3/16 lbs / 1000 g bread flour
5 tsp / 28 g salt
6 Tbsp / 85 g sugar
2 tsp / 10 g active dry yeast
For lamination
14 oz / 3.5 sticks / 400 g cold unsalted butter
½ cup flour
For egg wash
2 large egg yolks
1 tsp heavy cream or milk
Poolish:
200 g all-purpose flour
200 g water (warm room temperature)
3 g active dry yeast
Mix flour, water and yeast in a bowl, cover and let st and for 3-4 hours at room temperature or in a fridge overnight.
Leaven:
1 Tbsp mature sourdough starter
220 g all-purpose flour
220 g water (80F)
Mix flour, water and sourdough starter in a bowl, cover and let stand overnight at room temperature.

Steps:

Transfer the dough into a plastic bag, flatten it into a rectangle, and refrigerate for 2-3 hours Mold the butter and ½ cup of flour into a 8 x 12 inches rectangle. Do it quickly not letting the butter warm up. I use a pre-shaped envelope made from parchment paper for this task. I cut butter into small cubes, mix with flour, and place into the parchment paper envelope. Then, using a rolling pin, I pound, press and roll it to mold it into a rectangle. Put in the fridge Take out the dough from the fridge and roll out into a 12 x 20 inches rectangle Take out the block of butter from the fridge and lay it horizontally on the dough. It should cover about ⅔ of the length of the dough Fold the left and the right side of the dough as you would fold a letter. Turn the dough 90 degrees and roll it out into a rectangle measuring about 12 x 20 inches. Do the fold again, cover with saran wrap and refrigerate for 1 hour Take the dough out of the fridge, roll out to a 12 x 20 inch rectangle and fold. This is the second turn Refrigerate for 1 hour and do a third turn. If you want to use the dough later, place it into a freezer proof bag and freeze for up to three days. The night before using the dough, transfer it into refrigerator After the third turn, if using immediately, let the dough relax in the fridge for half an hour, then take out and roll out to 12 x 24 inches rectangle. The dough should be about ½ inch thick Using a pizza cutter, cut the dough in half, horizontally. Then cut vertically into about