- Since we do croissants every day, I decided to go along the road with you and share how croissants are being made from the flour bag to
the freshly baked pastry. (lively music) Croissant weigh up is
always the biggest one and we barely ever do less than 40 kilograms flour mixed batch. We do separate weigh up for
the poolish and the dough and outside, the bag, we write
down how much water we need to add for the poolish
and how much milk we need to add for the dough. This is a crucial component
of the croissant dough. We mix the poolish a day
before by adding some water, yeast and flour. Mix for a few minutes and
arranging into containers, leaving enough space to ferment. If you don't leave enough of
space, it may happen this. Poor William had to sort out my mistake but hey, after that, I have never made the same mistake again. We'll leave it to proof on slow mode. Next day, we take it out and it should look like this. Bubbly and a bit sour. Since we have all ingredients
ready from yesterday, on a mixing day we weigh up only milk. Then we head to the bread section
as we need a massive mixer for the amount we normally do. Just to give you a clear idea, one dough is 6.8 kilograms
of croissant dough. Today I'm doing a small
batch, only 15 doughs. If you translate that to numbers, it is 102 kilograms of dough. Once all ingredients are in the bowl, we mix the dough for a couple of minutes. Scrape down the sides as we don't want any
wastage or loss in weight. Giving a few extra minutes of mixing and leaving to rest with
plastic dough bags on top. That will take around 20 minutes. We remove the plastic dough bags as the dough rested enough and here is the part where
you need to use your muscles and physical strength as now we're taking the whole dough out. We slice the dough in smaller pieces in order to transfer to our trolley and then we go back to the pastry side where we will portion this
huge mountain of dough in smaller pieces. The reason why I'm tired after work. - [Cameraman] You don't
need a workout with this. - We're weighting up each piece precisely and folding into oblong shape. (lively music) Leaving to rest on the workbench and then placing trays
with some lined paper, pressing a bit and putting
into plastic dough bags. All this trolley with the dough goes into the walk-in fridge for now. After the dough has
rested and proofed enough, we're placing them into the freezer. So we're preparing the
dough to put in the freezer. So basically, it comes in stages. We need it to proof a bit and now we need to cool it down. First, we are pressing down the dough, then putting into a freezer and finally, putting these
blue ice blocks on top. We will leave them to rest
'til the night baker comes and takes the dough out
for the morning shift. (lively music) The morning shift starts at 6 AM and the croissant dough
is already defrosted. We start lamination
straightaway in the morning as it takes a couple of hours. The first step is to flatten the batter. Each dough requires two blocks of butter. (lively music) We roll the dough to the
required length and thickness. We'll put flattened butter
between the layers of the dough. (lively music) Rolling again. (lively music) Then trim the edges where you
cannot even see the layers of butter and dough. We close the dough as nicely as possible, folding the trimmed ends inside. The ideal size of laminated dough should be as big as the
metal trays we use here. (lively music) Then we do the second fold, which is much faster. (lively music) We still trim the ends
of the laminated dough and close nicely this way. (lively music) Placing the dough in the plastic bag. Then we leave the dough
to rest into the freezer. After it has rested, we're taking it out and start rolling. (lively music) While the dough is still cold, we roll it 'til we reach the exact width. And then turn it and continue rolling. (lively music) We lay the dough on the clean workbench, folding it in half
horizontally and trim the ends. Then we cut the dough
along the opposite site and after that, simply cut in triangles for the croissants. We keep the consistency by checking weight of every single piece. I leave you to watch how the
croissants are being shaped. (lively music) Let's say on a normal day
we do around 500 croissants but once we bake them, we leave a good portion of
them for almond croissants, which are later being
filled with almond paste and topped with flaked almonds. After we have finished with shaping, we lay 12 croissants per tray and leave them in a proofer, which is set to proof at a certain time. (lively music) For some unexplainable reason, we love making baby croissants. Look how cute they are. Which size do you prefer? Let me know in the comments down below. (lively music) Here, croissants are perfectly
ready to go to the oven, giving them a final touch of egg wash and filling the oven with pastries. Right proofing time is an essential part as over-proofed pastry won't
expand much during baking and it will be flat or under-proofed will be small and dense. In the blink of an eye, they are done. Look at this golden beauty. I hope you got the flavour what it takes to make a croissant and hopefully, next time
you eat a croissant, you will remember how many
loving hands contributed to its creation. Thank you for watching
and see you next week. (lively music)
