Croissants poolish | Corman International
A recipe for Baker-Pastry Chef by Rony Parijs | Recipe calculated for 55 pieces | 4 completion stages
Ingredients
- 480 g water
- 40 g yeast
- 480 g plain flour (T55, approximately 11% protein)
- 1 recipe poolish
- 1520 g strong flour (T45, approximately 14% protein)
- 36 g salt
- 220 g sugar
- 60 g invert sugar
- 480 g milk
- 400 g Traditional Butter 82% fat – Block
- 1000 g Dairy butter 82% fat – Sheet
- 200 g egg yolks
- 50 g milk
- 50 g cream
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