componentL4 · expertHistory unverifiedscratch: ambitious

Expert hand-turned croissant dough

croissant-dough-expert · pastry · French

About

Expert croissant dough: preferment, precise butter lock-in, and hand turns judged by butter temperature.

History Unverified

History left blank until a sourced sketch is reviewed.

Sources

No sources listed yet.

Skill ladder

L1 Croissant dough
L2 Three-turn croissant dough
L3 Poolish croissant dough
L4 Expert hand-turned croissant dough · this page

Uses

Bread flour 500 g
Water 140 g
Whole milk 140 g
Sugar 50 g
Salt 10 g
Instant yeast 8 g
Unsalted butter 280 g

Preparations used

No preparation inputs on this node.

Used in

Croissant dish
Poolish croissant dish
Layered croissant dish
Expert hand-turned croissant dough plate dish
Hand-turned croissant dish

Similar in this layer

Full raw-ingredient roll-up

Secondary view: every leaf ingredient with its path.

500.0 g Bread flour
path croissant-dough-expert → bread-flour
280.0 g Unsalted butter
path croissant-dough-expert → unsalted-butter
140.0 g Water
path croissant-dough-expert → water
140.0 g Whole milk
path croissant-dough-expert → whole-milk
50.0 g Sugar
path croissant-dough-expert → sugar
10.0 g Salt
path croissant-dough-expert → salt
8.0 g Instant yeast
path croissant-dough-expert → instant-yeast