Directions
Pre-Ferment Dough:
- Mix all ingredients together until the dough has no visible lumps.
- Proof for about 50 mins.
- Do the finger poke test and if the dough doesn’t bounce back, your pre-ferment dough is ready to go.
Main Dough:
- Combine all ingredients except for butter and knead using a mixer until dough pulls away from mixing bowl.
- Add in the softened butter until dough is well combined.
- Ferment for another 50mins.
- After your dough is ready, divide into smaller portions of dough (20 x 35g dough portions).
- Let it rest for 30 mins, and then shape your bread into croissant rolls, or fill with fillings of your choice.
- Let it proof for about 90 mins or until dough buns have doubled in size.
- Baking at 350F for 15-18 minutes if you’re doing single buns, 25-30 mins if you placed your buns together in a small tin together.
