componentL2 · intermediateHistory unverifiedscratch: ambitious

Three-turn croissant dough

croissant-dough-classic · pastry · French

About

Laminated dough with three full turns and a cold rest between folds.

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Full raw-ingredient roll-up

Secondary view: every leaf ingredient with its path.

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