daily report (english version) 0.9

welcome back to my blog! it's the third week of practical and will be same like usually we need to focus on croissant. Even though we failed many times doesnt mean we will give up. try again with another method but same recipe, recipe by Antonio Bachour.

This morning we start at 7am. With a little advice from Chef Ical, we started with Bismillah. I made croissant half recipe of Bachour and also with Bachour method. A bit more easy for now because i knew some mistaken that i did. This time i use Fresh Yeast from Sour Dough.

Here is the recipe :

-Flour 375gr

-Sugar 56gr

-Unsalted Butter 25gr

-Salt as needed

-Fresh Milk 250gr

-Croissant Fat 225gr

The method of Bachour is mix all ingredients together in one bowl except Fresh Yeast. Mix it for about 3 or 5 minute and then add milk little by little till 5minute. After that add Fresh Yeast in a bowl, and mix it for 20minutes until the dough sticky or elastic. If the dough is elastic enough, take it off form the bowl and kneading it until soft like a baby cheeks and put it in Fridge for all night. today, thank you for reading my blog. I’ll see you tomorrow.