Leek and bacon croissants

Andrea Menichetti

For 30 croissants

1.1 kg of strong wholemeal flour
400 g of W 350 (manitoba) flour
750 g of water
300 g of mother yeast
90 g of extra virgin olive oil
35 g of brewer's yeast
20 g of malt
15 g of honey
30 g of salt
70 g of very finely sliced leeks and bacon


Place the liquids, brewer's yeast and mother yeast in the mixer; run for 5-7 minutes, until everything is mixed together, then add the flours, malt, honey, leeks and bacon. Mix again and, when the dough is ready, incorporate the salt.
Work in the planetary mixer until you have a smooth, supple mass. Set aside to rise for 3 hours at 28-30° C, then roll the dough out on a rolling board to a thickness of 3 mm.
Cut into strips and cut out triangles with a base of 5 cm by a height of 7 cm. Roll each one into a croissant shape without stretching the dough too much. Leave to rest in the same conditions for an hour, then bake at 200° C for 13 minutes.