Croissant integrali con lievito naturale



For the dough

  • kg. 1.9     Flour Integrale Forte
  • g. 100      Gran Madre
  • ml. 400    Milk
  • g. 300      Sugar
  • g. 30        Salt
  • g. 400      Butter
  • g. 40        Yeast
  • n. 7          Egg

Other ingredeients:

  • g. 300   Flour 0-00 205
  • g 700    Butter


Mix flour, Gran Madre, eggs, butter, milk, sugar, salt and yeast, when the dough is formed, add other ingredients.
Allow the dough to rise for at least 2/3 hours at 30 ° then put in the refrigerator and bring the mixture to a temperature of 10 °, or directly put in a refrigerator at 7-8 ° C for at least about 6 hours. Prepare the dough by mixing the flour with the butter, then put it in the refrigerator. 
Fold the dough into two parts  and then put in the refrigerator for 20 minutes.
Fold the dough into three parts and let it rest for another 15/20 minutes.
Let rise before baking and then pass the egg in the surface (where necessary).
Bake at 200/210 ° for 15 minutes.