Learn how to make poolish croissants. Double fermentation!

Hi friends :) The poolish/sourdough croissant recipe is finally here, Against all odds😂
After many experiments, I settled on the 15% poolish version, I think this recipe has just the right amount of preferments to achieve that sensational flavor without being too tangy.
5-3-2 lamination system is also introduced in the video, featuring an English lock-in, a single fold, and a 2 fold. It actually creates the same number of layers as 3-4-3!
This is a three-day process, takes a little more time and patience, but they're really worth it.
#croissants #Poolish #sourdoughcroissant
My Oven
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Pastry sheeter (Not used in the video)
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Poolish (day 1):
75g Water
75g Bread flour (11.8% protein)
1g fresh yeast/0.5g instant dry
Croissant dough (day 2):
425g Bread flour (11.8% protein)
160g Water
55g Brown sugar
10g Salt
40g Butter
24g Fresh yeast/11g instant dry
Lamination (day3):
250g Good quality unsalted butter (82%) for lamination
Note that you may need to increase or decrease hydration to suit the flour you are using.
And yes, you can half this recipe to make a small batch!
Timestamps
00:39 Making poolish
01:29 Yeast explained
03:37 Making sourdough leaven
04:55 Making croissant dough
07:23 Kneading the dough
08:23 Windowpane test
08:37 Bulkfermentaion
09:52 Making the butter block
11:22 5 lock-in
13:59 3 fold
15:24 2 fold
16:05 Final roll-out
16:46 Portioning
18:04 Shaping croissants
17:44 19:10 Proofing
20:37 Baking
20:47 Final products
Credit
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Music : New Day by Tokyo Music Walker
Stream & Download : fanlink.to/tmw_new_day
Creative Commons - Attribution 3.0 Unported - CC BY 3.0
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