finum-viennoserie-painauchocolat2-molino-merano

PAIN AU CHOCOLAT WITH FINUM

Source: https://www.meranermuehle.it/rcp_recipe/pain-au-chocolat-with-finum-Overnight-fermentation

Total time

34 Hours 10 Minutes

Baking/cooking time

20 Minutes

Rest time

33 Hours

Ingredients

For 30 pcs

Portions

1000	g	Gran Lievitati - soft wheat flour type 0
100	g	FINUM - ACTIVE LIEVITO MADRE
300	g	egg 4 °C
250	g	milck 4°C
200	g	sugar
20	g	salt
150	g	soft butter
50	g	water

Preparation

KNEADING TIME Start by kneading flour, eggs, milk, Finum, and half of the sugar on low speed for 5 minutes. Once the dough starts to come together, add the remaining sugar and salt. Continue kneading on medium speed for another 4 minutes until the dough is fully developed. Add the flavorings (e.g., lemon or orange zest) and the chopped butter. Continue kneading on low speed for another 5 minutes until the dough is smooth and elastic.

DOUGH TEMPERATURE 28 °C. (82 °F).

DOUGH RESTING Shape the dough into a ball and let it rest at room temperature (25v°C / 77 °F) for 30 minutes. Then, transfer the dough to the refrigerator at 3 °C (37 °F) for 15-17 hours.

SHAPING AND LAMINATION Roll out the dough and encase 600g of soft butter. Perform a 4-fold, then a 3-fold, keeping the dough height at 7 mm during the folds. Let the dough rest, covered with a plastic cloth, for 30 minutes at -20°C (-4°F). Roll out the dough to a thickness of 3.5 mm, cut into rectangles measuring 16 x 8 cm (for a total of 60 g). Insert 2 dark chocolate sticks and roll up.

LEAVENING Let the croissants rise at 20 °C (68 °F) for 15 hours, until the volume triples.

BAKING

Convection oven: Bake at 160 °C (320 °F) for 20 minutes, valve closed, no steam, with the fan at medium speed.
Static oven: Bake at 180 °C (356 °F) for 20 minutes, valve closed, no steam, with 80% top heat and 80% bottom heat.

Note: The recipe, times, and temperatures should be adjusted based on the techniques and equipment used.