Croissant Grain Loaf

Procedure: Grain Laminated Dough

Mix the ingredients using hook attachment, 3 mins. Slow then continue mixing for 8 mins. High speed or until we reach 80% gluten development, add the Softgrain Golden 6 and mix again at low speed for another 1 minute.
Rest for 15 mins. Sheet at 10mm thickness. Fold in the laminating fat then do single fold. Rest for 15 mins. In the freezer then sheet again doing double fold, do this twice.
Sheet at 15mm. Place the plain laminated dough on top until the entire dough is covered.
Sheet at 5mm. Cut into 8cm by 35cm triangle.
Roll into crescent shape,
Rest for 60-90 mins at 30°C 70RH.
Bake for 23 minutes at 190°C depending on the size.

Procedure: Plain Laminated Dough

Mix the ingredients using hook attachment, 3 mins. Slow then continue mixing for 8 mins. High speed or until we reach 80% gluten development, add the Softgrain Golden 6 and mix again at low speed for another 1 minute.
Rest for 15 mins. Sheet at 10mm thickness. Fold in the laminating fat then do single fold. Rest for 15 mins. In the freezer then sheet again doing double fold, do this twice.
Sheet at 15mm. Place the plain laminated dough on top until the entire dough is covered.
Sheet at 5mm. Cut into 8cm by 35cm triangle.
Roll into crescent shape,
Rest for 60-90 mins at 30°C 70RH.
Bake for 23 minutes at 190°C depending on the size.

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