Our Recipes Spelt croissants
See the recipe by Molino Soncini Cesare
|Molino Soncini Cesare stone-milled spelt flour||595g|
|Molino Soncini Cesare Bread Line 00GSM flour||255g|
Ingredients for the filling/topping
fruits of the forest, or blackberry
Mix the flours together with water until the dough becomes smooth and dry, and then slowly add the egg. Once the egg has been completely absorbed into the dough, slowly add the butter. The dough should be left to rest for 30-45 minutes at a temperature for 26°C. Now remove 1kg pieces from the dough, and roll them. These need to rest for another 45 minutes, before placing in a cold cell at 8°C for at least 30 minutes. Brush the surface of each piece with the vegetable margarine, fold each three times, and then stretch them out until they are 3-4mm in thickness. Cut into triangles, turn them over, and then leave them in the storage cell for 90 minutes at 26-28°C. Bake for 23/25 minutes at 220°C, opening the extractor for the last five minutes of cooking.
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