Sourdough starter refresh 12 h — Levain fermentation 8 to 12 h — Autolyse 30 to 60 min — Mixing and folds 10 to 20 min — Bulk fermentation 3 to 5 h — Bench rest 20 to 30 min — Shaping 10 to 15 min — Final proof 1 to 3 h (room temp) or 12 to 16 h (cold) — Baking 25 to 40 min — Cooling 1 h before slicing — Croissant dough rest 1 h — Butter lamination 3 turns, 8 to 12 min total — Chill between folds 30 to 60 min — Overnight proof 12 to 14 h — Baking 18 to 22 min — Focaccia fermentation 12 to 18 h — Second proof 1 to 2 h — Bake 25 to 30 min.Sourdough starter refresh 12 h — Levain fermentation 8 to 12 h — Autolyse 30 to 60 min — Mixing and folds 10 to 20 min — Bulk fermentation 3 to 5 h — Bench rest 20 to 30 min — Shaping 10 to 15 min — Final proof 1 to 3 h (room temp) or 12 to 16 h (cold) — Baking 25 to 40 min — Cooling 1 h before slicing — Croissant dough rest 1 h — Butter lamination 3 turns, 8 to 12 min total — Chill between folds 30 to 60 min — Overnight proof 12 to 14 h — Baking 18 to 22 min — Focaccia fermentation 12 to 18 h — Second proof 1 to 2 h — Bake 25 to 30 min.Sourdough starter refresh 12 h — Levain fermentation 8 to 12 h — Autolyse 30 to 60 min — Mixing and folds 10 to 20 min — Bulk fermentation 3 to 5 h — Bench rest 20 to 30 min — Shaping 10 to 15 min — Final proof 1 to 3 h (room temp) or 12 to 16 h (cold) — Baking 25 to 40 min — Cooling 1 h before slicing — Croissant dough rest 1 h — Butter lamination 3 turns, 8 to 12 min total — Chill between folds 30 to 60 min — Overnight proof 12 to 14 h — Baking 18 to 22 min — Focaccia fermentation 12 to 18 h — Second proof 1 to 2 h — Bake 25 to 30 min.
—Rosevelvet
En 2014 abrimos como una cafetería de barrio: buen café, desayunos ricos y pastelería casera. Con el tiempo, el pan tomó protagonismo. Hoy somos un obrador especializado en masa madre, procesos cuidados y una manera propia de hacer las cosas, combinando una estética contemporánea con técnicas tradicionales. Seguimos sirviendo café de especialidad, con la misma atención. Desde Palma.
