Croissant Dough Formula

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qahtan on 24 Oct 2005 at 07:38
Great lesson BUT.......... Can you please translate this formula to laymens language, pounds and onces or metric, any thing but %, thanks qahtan. Croissant Dough Formula Bread Flour 100% Milk 23% Water 38% Sugar 13% Salt 2% Yeast 1.2% Dry Malt .5% Butter .5% Total Dough 181.7% Butter,Roll-in 25% of total dough weight
Sorry, because I deal in many size portions it is easier for me to work in percentages. Here is the formula in metrics Flour 1000 g or 1 K Milk 230 g Water 380 g Sugar 130 g Salt 20 g Yeast 12 g Dry Malt 5 g Butter 5 g Dough Weight 1.817 K Butter for roll-in 454 g Hope this helps If not I can reconvert. Carlton Brooks CEPC, CCE Mesa, Arizona