dishL3 · advanced

Poolish croissant

croissant-advanced · pastry · French

About

Prefermented croissant dough shaped and baked for taller, more aromatic layers.

Building blocks

Top-down view: Ready blocks stay closed; open Make to see nested components.

Egg wash 20 g · preparation · garnish

Whole egg17 g · ingredient · structure

Water3 g · ingredient · liquid

Proofed laminated dough 100 g · preparation · structure

Turned laminated dough 100 g · preparation · structure

Locked-in laminated dough 100 g · preparation · structure

Yeasted détrempe 74 g · preparation · structure

Bread flour42 g · ingredient · structure

Water21 g · ingredient · liquid

Whole milk5 g · ingredient · liquid

Sugar4 g · ingredient · sweetener

Salt1 g · ingredient · seasoning

Instant yeast1 g · ingredient · leavening

Butter block 26 g · preparation · fat

Unsalted butter26 g · ingredient · fat

Poolish croissant dough350 g · component · structure

Beaten egg 20 g · preparation · structure

Whole egg20 g · ingredient · structure

Recipe build

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Steps

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Full raw-ingredient roll-up

Secondary view: every leaf ingredient with its path.

119.9 g Bread flour
path croissant-advanced → croissant-dough-advanced → bread-flour
83.9 g Unsalted butter
path croissant-advanced → croissant-dough-advanced → butter-block → unsalted-butter
59.9 g Water
path croissant-advanced → croissant-dough-advanced → water
41.7 g Bread flour
path croissant-advanced → proofed-laminated-dough → turned-laminated-dough → locked-in-laminated-dough → yeasted-detrempe → bread-flour
26.3 g Unsalted butter
path croissant-advanced → proofed-laminated-dough → turned-laminated-dough → locked-in-laminated-dough → butter-block → unsalted-butter
25.0 g Bread flour
path croissant-advanced → croissant-dough-advanced → turned-laminated-dough → locked-in-laminated-dough → yeasted-detrempe → bread-flour
20.9 g Water
path croissant-advanced → proofed-laminated-dough → turned-laminated-dough → locked-in-laminated-dough → yeasted-detrempe → water
20.0 g Whole egg
path croissant-advanced → beaten-egg → whole-egg
16.7 g Whole egg
path croissant-advanced → egg-wash → whole-egg
15.8 g Unsalted butter
path croissant-advanced → croissant-dough-advanced → turned-laminated-dough → locked-in-laminated-dough → butter-block → unsalted-butter
12.5 g Water
path croissant-advanced → croissant-dough-advanced → turned-laminated-dough → locked-in-laminated-dough → yeasted-detrempe → water
12.0 g Whole milk
path croissant-advanced → croissant-dough-advanced → whole-milk
10.5 g Sugar
path croissant-advanced → croissant-dough-advanced → sugar
5.2 g Whole milk
path croissant-advanced → proofed-laminated-dough → turned-laminated-dough → locked-in-laminated-dough → yeasted-detrempe → whole-milk
4.2 g Sugar
path croissant-advanced → proofed-laminated-dough → turned-laminated-dough → locked-in-laminated-dough → yeasted-detrempe → sugar
3.3 g Water
path croissant-advanced → egg-wash → water
3.1 g Whole milk
path croissant-advanced → croissant-dough-advanced → turned-laminated-dough → locked-in-laminated-dough → yeasted-detrempe → whole-milk
2.5 g Sugar
path croissant-advanced → croissant-dough-advanced → turned-laminated-dough → locked-in-laminated-dough → yeasted-detrempe → sugar
2.4 g Salt
path croissant-advanced → croissant-dough-advanced → salt
1.5 g Instant yeast
path croissant-advanced → croissant-dough-advanced → instant-yeast
0.8 g Instant yeast
path croissant-advanced → proofed-laminated-dough → turned-laminated-dough → locked-in-laminated-dough → yeasted-detrempe → instant-yeast
0.8 g Salt
path croissant-advanced → proofed-laminated-dough → turned-laminated-dough → locked-in-laminated-dough → yeasted-detrempe → salt
0.5 g Instant yeast
path croissant-advanced → croissant-dough-advanced → turned-laminated-dough → locked-in-laminated-dough → yeasted-detrempe → instant-yeast
0.5 g Salt
path croissant-advanced → croissant-dough-advanced → turned-laminated-dough → locked-in-laminated-dough → yeasted-detrempe → salt