preparation
Yeasted détrempe
yeasted-detrempe · pastry · Universal
About
Yeasted dough base rested before a butter block is locked in for croissants.
Uses
- Bread flour 400 g
- Water 200 g
- Whole milk 50 g
- Sugar 40 g
- Salt 8 g
- Instant yeast 8 g
Used in
- Croissant dough component
- Locked-in laminated dough preparation
Similar in this layer
- Locked-in laminated dough 0.68
- Proofed laminated dough 0.68
- Turned laminated dough 0.68
- Toasted bread 0.50
- Croutons 0.47
- Proofed enriched dough 0.45