Kouignaman Recipe
| Product | % | Weight |
| Bread Flour | 100 | 1000g |
| Salt | 2.5 | 24g |
| Fresh Yeast | 2.5 | 25g |
| Water (10% ice) | 59 | 590g |
| Butter | 4 | 40g |
| Addigerm CV 380 | 2 | 20g |
| Total | 1685g |
| Product | % | Weight |
| Bread Flour | 100 | 1000g |
| Salt | 2.5 | 24g |
| Fresh Yeast | 2.5 | 25g |
| Water (10% ice) | 59 | 590g |
| Butter | 4 | 40g |
| Addigerm CV 380 | 2 | 20g |
| Total | 1685g |
| Mix in a Planetary Mixer | 3 min low speed + 9 min medium speed |
| 1st Fermentation | None |
| Dividing | 1450g |
| Resting | 10 min in blast freezer |
| Folding | Incorporate 500 gr of butter. Give a double folding. |
| Rest in the freezer for 10 mns, scale 450 gr of sugar. | |
| Give a double folding and incorporate the sugar. | |
| Shaping | Keep incorporating sugar, sheet the dough to 6 mm thick then roll like pain aux raisins and cut at 90 g. |
| Blast Freeze at -30°C. | |
| Keep overnight in chiller and bake. | |
| Baking | Rack oven at 175°C for 30 to 35 minutes |