Ingredients

1. 1000g Les Moulins farine blanche or Blédor Multi-Usages
2. 20g Salt
3. 500g Water
4. 10g yeast
5. 100g Sugar
6. 50g Butter (optional)
7. 2 Eggs
8. 2.5g Improver

Pastry  butter/margarine: 25% - 30% of the weight of the dough

Preparation

1. Weigh all ingredients separately.
2. Kneading: 3 minutes at first speed and 6 minutes at second speed until smooth.
3. Flatten the dough slightly and freeze for 45 minutes.
4. Roll and fold with margarine* or butter.
5. Apply 2 double turns or 3 single turns.
6. Fermentation: 90 to 120 minutes.
7. Baking: 15 minutes in an oven preheated to 210°C.
8. Uses: croissants, Danish pastry with raisins and chocolate croissants.