About the Recipe
Flour, butter, milk, water, rye flour, sugar, red chile powder, yeast, salt, malt powder
You need at least 10-12 hours for the croissant to proof, either proof overnight to bake the next morning or proof during the day to bake before dinner.
Pull croissants from the freezer and place on a lined pan. Croissants will double in size, so make sure they are far enough apart. Torpedo croissants can also be proofed in greased muffin tins (at least 3 inch wide muffin).
Place the pan in a cooled oven for proofing. This is the most consistent environment.
After 10-12 hours of proofing the croissant should have doubled in size. If they have not, proof longer.
Remove pan from the oven.
Preheat oven to 400F.
Croissants can either be lightly sprayed with water or egg washed before baking. Either way be gentle when handling them.
Bake for 16+ minutes. Each oven is different, so add or subtract time as needed. Croissants are done when they are a deep brown color.
Remove from oven and let rest for at least 15 minutes before eating.