Croissants with Poolish


  • 200g Wheat flour Type 700
  • 200g Water 20°C
  •      2g Yeast

Stir together the ingredients and let it rise for 2 hours at room temperature. Then the poolish matures at 4°C /18-24 hours in the refrigerator.

Butter plate:

  • 250g Butter
  •   50g Wheat flour Type 700

Neatly knead together the butter and flour and form into a squared plate. Shape the butter plate so that it can be laminated straight from the refrigerator (about 12x22cm). After shaping, place it back into the refrigerator. 

Main dough:

  • 450g Wheat flour Type 700
  • 402g Mature poolish
  • 155g Milk (direct from the refrigerator)
  •   90g Granulated sugar
  •   25g Butter
  •   12g Salt
  •    10g Yeast
  •      5g Liquid barley malt

Mixing time: mix for 6-7 minutes on slow speed!


  • Let the dough mature for 1 hour at room temperature. After the dough matures roll it into a rectangle (twice as big as the butter brick!) and place it covered into the freezer. 
  • Once the dough has cooled to 1-2°C (1-2 hours), it can be removed from the freezer to laminate. 
  • For laminating, take the butter plate out of the refrigerator, knock / roll it a little soft and place on the pastry plate. Overlap the dough from one side only and press the ends of the dough together firmly on the open sides.
  • At the beginning the dough is only rolled out lengthwise with the butter brick- in order to achieve an even lamination the piece must be flipped and turned!
  • The lamination is done in 3 simple phases, whereby after each phase the dough is placed in the freezer to relax. IMPORTANT: After each phase the dough must be turned 90° before the next phase! This is the only way that the dough will relax an can be rolled out!!
  • After the last lamination you should make sure that the croissant dough already has a size of at least 18 x 30 cm. This predetermined size makes it easier to roll out and shape the croissant later.
  • To form ,the dough is rolled out about 3.5mm thick and then cut into long triangles as accustomed. Roll up the dough pieces with tension and place with the seam-side down onto baking paper. 
  • After forming, cover with thin plastic film and place in a warm spot to proof. The perfect rise is achieved once the volume has increased by about 50%.
  • Before baking, brush the croissants with whole egg and place into the oven at 200°C with light steam. After a short initial bake, reduce the oven temperature to 180°C .
  • Baking time of about 16-18 minutes..