Croissant with FiorFiore Supremo

Knead SUPREMO with water and yeast for a few minutes until a smooth and homogeneous dough is obtained (dough temperature 26-28°C).

Let the dough rest, covered with a plastic sheet, for about 20 minutes at room temperature.

Laminate the dough by giving it two four-fold turns, then let it rest, covered with a plastic sheet, for about 5 minutes at room temperature.

Roll out the dough to a thickness of 3-4 mm, then shape the croissants and allow them to proof in a proofing chamber at 28-30°C (82-86°F) with 80% relative humidity for 60-90 minutes.

Bake in a fan-assisted oven at 160-170°C (320-338°F) or in a static oven at 180-190°C (356-374°F) for approximately 20 minutes.