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Browse the recipes and make them at home: doses recalculated for the home oven, explained step by step.

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Sitor's Workshop

176 recipes

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Recipes are of two kinds: those checked or tested by Michele and the drafts written by Sitor, Michele's AI avatar: an artificial intelligence based on Anthropic models. Each recipe clearly states which kind it is.

Free for personal use. Recipes and texts © MikiLab: reproducing or selling them is forbidden, links are welcome. Official prints and shares carry the MikiLab logo.

© MikiLab — Sitor's Manual · Made with Michele's hands

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Croissant Sfogliati Classici Senza Zucchero nell'Impasto

Enter doses, hydration and times. Hydration is computed automatically.

Classic Sugar-Free Laminated CroissantsIllustrative image
MikiLab
MikiLab
Classic Sugar-Free Laminated Croissants · 11/10/2026

🇫🇷Classic Sugar-Free Laminated Croissants

Classic Laminated Croissants

Recipe no. 124 · mikilab.de/124

Strong flour W330-350, 12-13% protein

Sitor draft

MikiLab
MikiLab
Sitor's Manual

Classic Sugar-Free Laminated Croissants

Farina forte W330-350, 12-13% proteine · Proof: 16 min · Difficulty: Challenge
Flour1000 g
Water250 g
Salt20 g
Whole milk250 g
Bavarian butter 82% for lamination (tour)500 g
Soft butter in the dough50 g
Fresh yeast40 g
Diastatic malt10 g
Natural Improver30 g

Baking: 195°C · 16 min

Method

MICKEY LAB INTRODUCTION The classic croissant is a test of technique: few ingredients, controlled temperature and quick hands. Without sugar in the détrempe the gluten network stays strong and the layers rise straight. EQUIPMENT Dough sheeter or long rolling pin, probe thermometer, proofing cabinet or fridge at 4°C, perforated trays, water spray. STEP-BY-STEP PROCEDURE 1) Détrempe: mix flour, cold water and cold milk, yeast, malt, salt and the 50 g of soft butter. Stop mixing when the dough is DEVELOPED but not too warm (max 22°C). Shape into a rectangle, cover and rest in the fridge 8-12 h. 2) Butter block: work the butter (50%) between two sheets into a 1 cm rectangle, keep it at 12-14°C (pliable but not soft). 3) Enclosure: roll out the détrempe and enclose the butter wallet-style. 4) 1st letter fold (simple): roll out to 4-5 mm, fold in three. Rest in the fridge 30-40 min. 5) 2nd letter fold: repeat. Rest 30-40 min. 6) 3rd letter fold: repeat. Final rest 1 h (or overnight). 7) Final sheeting to 3.5 mm. Cut triangles with a 9-10 cm base and 26-28 cm height. 8) Make a small cut at the base and roll up WITHOUT pressing down, leaving the tip underneath. 9) Final proof (appretto) at 26-27°C (NEVER above, or the butter will leak) and 75% RH, 2-2.5 h until +70% volume increase. 10) Light egg wash or milk wash only. BAKING Conventional/convection oven at 195°C for 16-18 min. First few minutes with light steam, then open the vent. Look for an amber colour and layers that 'crackle'. STORAGE Best enjoyed the same day. Freeze raw shaped pieces after forming: proof directly from frozen the following morning. NATURAL IMPROVER (optional): I always add my Natural Improver (2-4% of the flour) for more strength, aroma and lasting softness; you can replace it with a simple malt or omit it.

Allergens: Gluten, Eggs, Milk, Lupin

© MikiLab — Sitor's Manual · mikilab.de · Do not reproduce or sell without the logo and consent
Challenge

On TikTokRecipe no. 124

What you need· draft

  • Scale (1 g)Where: houseware
  • Large bowlWhere: houseware
  • Oven thermometer · optionalWhere: houseware / online

Allergens

GlutenEggsMilkLupin

Always check the labels of your products.

Oven and steam can burn.

Recipes and texts © MikiLab. Free for personal use. Official prints and shares carry the MikiLab logo.

The MikiLab label

Sugar: noneNo eggsNo additives
How it rises
direct dough
Baker's yeast
4 % of flour
Salt
2 g per 100 g flour
Added fat
55 %
Flour
Farina forte W330-350, 12-13% proteine

Calculated from the recipe: facts about the method, not a nutrition label nor medical advice.

Process diagram

MikiLabClassic Sugar-Free Laminated Croissan…🥣1. Mixing📚2. Laminationbutter and folds🤲3. Shaping🔥4. Baking195 °C · 16 min🌬️5. Coolingmikilab.de
50% hydr.1000g flour195° · 16′ StaticDirect

Ingredients

Rescaleg
How much flour?
Flour1000 g · 100%
Water250 g · 25%
Salt20 g · 2%
Whole milk250 g · 25%
Bavarian butter 82% for lamination (tour)500 g · 50%
Soft butter in the dough50 g · 5%
Fresh yeast40 g · 4%
Diastatic malt10 g · 1%
Natural Improver30 g · 3%

Procedure

MICKEY LAB INTRODUCTION The classic croissant is a test of technique: few ingredients, controlled temperature and quick hands. Without sugar in the détrempe the gluten network stays strong and the layers rise straight. EQUIPMENT Dough sheeter or long rolling pin, probe thermometer, proofing cabinet or fridge at 4°C, perforated trays, water spray. STEP-BY-STEP PROCEDURE 1) Détrempe: mix flour, cold water and cold milk, yeast, malt, salt and the 50 g of soft butter. Stop mixing when the dough is DEVELOPED but not too warm (max 22°C). Shape into a rectangle, cover and rest in the fridge 8-12 h. 2) Butter block: work the butter (50%) between two sheets into a 1 cm rectangle, keep it at 12-14°C (pliable but not soft). 3) Enclosure: roll out the détrempe and enclose the butter wallet-style. 4) 1st letter fold (simple): roll out to 4-5 mm, fold in three. Rest in the fridge 30-40 min. 5) 2nd letter fold: repeat. Rest 30-40 min. 6) 3rd letter fold: repeat. Final rest 1 h (or overnight). 7) Final sheeting to 3.5 mm. Cut triangles with a 9-10 cm base and 26-28 cm height. 8) Make a small cut at the base and roll up WITHOUT pressing down, leaving the tip underneath. 9) Final proof (appretto) at 26-27°C (NEVER above, or the butter will leak) and 75% RH, 2-2.5 h until +70% volume increase. 10) Light egg wash or milk wash only. BAKING Conventional/convection oven at 195°C for 16-18 min. First few minutes with light steam, then open the vent. Look for an amber colour and layers that 'crackle'. STORAGE Best enjoyed the same day. Freeze raw shaped pieces after forming: proof directly from frozen the following morning. NATURAL IMPROVER (optional): I always add my Natural Improver (2-4% of the flour) for more strength, aroma and lasting softness; you can replace it with a simple malt or omit it.

The why

This recipe's steps explained by Sitor (AI). The quantities stay Michele's.

Machine Sheet

Production Mode: Manual

Hourly Yield: ≈ 40-80 pcs/hour (by hand)

No machine active: manual work. Turn on the Machine Park in the Lab.

The authentic French croissant: NO sugar in the dough (détrempe). All the sweetness comes from fermentation and the caramelization of butter during baking. Result: honeycomb crumb structure, clean lamination and pure butter aroma.

Useful terms *

  • * Full development (incordare): knead until the dough is smooth, elastic and pulls away from the bowl (gluten fully developed).
  • * Final proof (appretto): the second proof after shaping, before baking.
Michele

Made with Michele's hands

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