Family Bread Croissant

Ingredients

• 1000 g T55 Wheat Flour (Sift before use)
• 450 g Cold water (Temperature 4‑6°C)
• 70 g Unsalted butter (for the détrempe) (Cut into small dice)
• 20 g Honey (Optional, adds a slight sweetness)
• 100 g White sugar (To lightly sweeten the dough)
• 18 g Fine salt (Season the dough)
• 400 g Unsalted butter (for laminating) (Very cold, flatten between two sheets of parchment paper)
• 1 Egg (Lightly beaten for glaze (optional))

Instructions

1. Prepare the détrempe

   In the bowl, mix the flour, sugar, salt and honey. Add the cold water and diced butter, then incorporate everything until a homogeneous dough is obtained.

   Time: PT20M

2. Knead the dough

   Knead the dough by hand or with a mixer for 8‑10 minutes until smooth and elastic.

   Time: PT10M

3. First fermentation

   Form a ball, cover with plastic film and let rest 30 minutes at room temperature (≈20 °C).

   Time: PT30M

   Temperature: 20°C

4. Prepare the laminating butter

   Place the 400 g butter between two sheets of parchment paper and roll it into a 20 × 20 cm rectangle. Refrigerate 10 minutes so it stays firm.

   Time: PT15M

5. Incorporate the butter (lamination)

   On a lightly floured work surface, roll the dough into a 30 × 20 cm rectangle. Place the butter in the centre, fold the dough edges to fully envelop it. Perform a single turn (fold into thirds), rotate 90°, repeat the operation three times, letting rest 10 minutes in the fridge between each turn.

   Time: PT30M

6. Second rest

   Wrap the laminated dough in plastic film and let rest 30 minutes at 20 °C.

   Time: PT30M

   Temperature: 20°C

7. Shape the viennoiserie loaf

   Roll the dough into a large rectangle about 40 × 20 cm. Cut strips 5 cm wide, arrange them in a zig‑zag (S‑shape) in a half‑loaf pan previously buttered or lined with parchment paper.

   Time: PT15M

8. Final proof

   Cover the pan with its lid, let rise 2 hours at 20 °C until the dough reaches almost the edge of the pan.

   Time: PT2H

   Temperature: 20°C

9. Preheat the oven

   Preheat the oven to 180 °C for 10 minutes.

   Time: PT10M

   Temperature: 180°C

10. Baking

    Place the pan in the oven and bake 35 minutes at 180 °C until the crust is golden and a hollow sound is heard when tapping the bottom.

    Time: PT35M

    Temperature: 180°C

11. Cool and unmold

    Remove the bread from the oven, let rest 20 minutes in the pan, then unmold onto a rack and let cool completely before slicing.

    Time: PT20M

Nutrition Facts

Calories

920

Protein

12 g

Carbohydrates

100 g

Fat

45 g

Fiber

4 g

Ingredient Substitutions

• Instead of T55 Wheat Flour: All-purpose flour
• Instead of Unsalted butter (for the détrempe): Vegetable margarine
• Instead of Honey: Agave syrup, Liquid sugar
• Instead of White sugar: Cane sugar
• Instead of Fine salt: Sea salt
• Instead of Unsalted butter (for laminating): Semi-salted butter, High‑fat margarine
• Instead of Egg: Milk or cream for an egg‑free wash

Equipment Needed

• Stainless steel or glass mixing bowl
• Kitchen scale
• Silicone spatula or wooden spoon
• Rolling pin
• Plastic film (or clean kitchen towel)
• Parchment paper
• Chef's knife or dough cutter
• Half loaf pan with lid (sliding type)
• Domestic oven
• Oven thermometer or probe (optional)
• Cooling rack
• Pastry brush (optional)

Critical Steps — Do Not Skip

• Incorporate the butter (lamination)
• Final proof
• Baking

Chef Tips from the Video

• Use high‑quality butter for a richer flavor
• Lightly sprinkle pearl sugar before baking for a sparkling effect
• After baking, lightly brush with melted butter for extra shine

Troubleshooting

Storage

Refrigerator: Store in plastic film for up to 2 days

Freezer: Wrap tightly and keep up to 1 month

Room temperature: Consume the same day, can stay 4 hours at room temperature

Make-Ahead Tips

• Prepare the détrempe and lamination the day before and keep the dough refrigerated (12 h) before shaping
• The loaf can be shaped, proofed and refrigerated 12 h before baking for a time‑saving in the morning