French Croissant Dough – Notepad of a French's Epicurean Cuisine

Ingredients

• 45 g Gruau flour ((or T45 type))
• 45 g T55 flour
• 50 g spring water ((cold))
• 25 g Charentes butter ((softened))
• 1 g fresh yeast ((see the about the yeast blog post))
• croissant poolish
• 155 g Gruau flour ((or T45 type))
• 100 g milk ((cold), it can be partially or totally substituted with spring water)
• 35 g sugar
• 10 g fresh yeast
• 5 g salt
• croissant dough packet
• 125 g Charentes butter ((see the puff pastry blog post))