Giant Croissant
Baking and Desserts | European cuisine
⏳ Time
1 hour 45 minutes
🥕 Ingredients
8
🍽️ Servings
15
Description
Recently, we decided to break the record for the largest croissant in the country. The idea succeeded, and the croissant was presented to the public. After that, questions started pouring in: how much flour did you use, how much sugar is needed for such a giant, and what about cream, yeast, and salt? To avoid all these questions, we decided to share how to make it!
Ingredients
- Wheat Flour - 47.6 oz
- Salt - 0.9 oz
- Sugar - 7.1 oz
- 10% cream - 17 fl oz
- Rye dry sourdough starter - 20 fl oz
- Water - 20 fl oz
- Butter - 26.5 oz
- Dry yeast - 2.8 oz
Step by Step guide
Step 1
First, mix all the aforementioned ingredients in a large bowl.
Step 2
Roll out the thoroughly mixed dough and carefully twist it into a croissant shape (spiral).
Step 3
Let the dough rest for 15 minutes under a towel.
Step 4
Preheat the oven and bake at 320°F for about 50 minutes.
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