Apple pie
Bakery products from Italy - Piemonte
Brioches with redundancy of sourdough
Brioches with redundancy of sourdough
ready in
12 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
These croissants are softness in person! Use the surplus of mother yeast (nothing is thrown away!)
preparation
step 1
Start pulling out the sourdough and leave it at room temperature for an hour
step 2
Melt the butter in the warm milk together with the sugar. Lightly beat the egg yolks and combine them.
step 3
Insert the liquid mixture, vanilla and almost all the flour into the planetary mixer. Work it all with the bread hook. If you don't have the planetary mixer, knead by hand.
step 4
Mix everything well, add the remaining flour and the salt last.
step 5
Make a nice smooth dough and let it rest for 2 hours.
step 6
Spend the two hours roll out the dough giving it a round shape .. from there get 12 segments and start shaping your croissants. Let them rest overnight.
step 7
How to do? Start from the widest part of the segment. Spread the base and slightly extend the tip. Roll up from the base and go to the tip.
step 8
When you wake up in the morning, turn on the oven at 170 degrees. Brush your croissants with milk and if you want you can also sprinkle them with brown sugar.
step 9
Inform for 20 min and when they are hot you can also sprinkle with plenty of icing sugar