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Learn how to make kouignamann with Chef Damien Baccon!

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➼ KouignAmann’s recipe with Chef Damien Baccon
Ingredients:
• T55 flour (strong flour): 1000 gr
• Salt: 25 gr
• Sugar: 33 gr
• Fresh yeast: 20 gr or 10 gr of dry yeast
• Butter: 100 gr
• Milk: 600 gr

For the lamination:
• Tourage butter: 800 gr
• Sugar: 400 gr

• Kneading: 3 min at low speed + 6 min at medium speed
• First rise: 30 min at room temperature
• Roll out into a 45 cm x 25 cm rectangle, 1 cm thick
• Rest: 10 h at 4°C
• Tourage butter: 30 x 30 cm rectangle + sugar
• Lamination process: 3 simple turns
• Thickness of the dough before shaping: about 6 mm
• Final rise: about 1 h to 1 h 30 at 27°C
• Baking: between two trays for 16 min at 160°C + 5 min without the tray
• Let cool on a cooling rack.

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Subtitles by: Mygardon Translation