componentL3 · advancedHistory unverifiedscratch: ambitious

Poolish croissant dough

croissant-dough-advanced · pastry · French

About

Croissant dough prefermented with a poolish for deeper flavor and taller rise.

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Full raw-ingredient roll-up

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400.0 g Bread flour
path croissant-dough-advanced → bread-flour
280.0 g Unsalted butter
path croissant-dough-advanced → butter-block → unsalted-butter
200.0 g Water
path croissant-dough-advanced → water
83.5 g Bread flour
path croissant-dough-advanced → turned-laminated-dough → locked-in-laminated-dough → yeasted-detrempe → bread-flour
52.6 g Unsalted butter
path croissant-dough-advanced → turned-laminated-dough → locked-in-laminated-dough → butter-block → unsalted-butter
41.7 g Water
path croissant-dough-advanced → turned-laminated-dough → locked-in-laminated-dough → yeasted-detrempe → water
40.0 g Whole milk
path croissant-dough-advanced → whole-milk
35.0 g Sugar
path croissant-dough-advanced → sugar
10.4 g Whole milk
path croissant-dough-advanced → turned-laminated-dough → locked-in-laminated-dough → yeasted-detrempe → whole-milk
8.3 g Sugar
path croissant-dough-advanced → turned-laminated-dough → locked-in-laminated-dough → yeasted-detrempe → sugar
8.0 g Salt
path croissant-dough-advanced → salt
5.0 g Instant yeast
path croissant-dough-advanced → instant-yeast
1.7 g Instant yeast
path croissant-dough-advanced → turned-laminated-dough → locked-in-laminated-dough → yeasted-detrempe → instant-yeast
1.7 g Salt
path croissant-dough-advanced → turned-laminated-dough → locked-in-laminated-dough → yeasted-detrempe → salt