"[PDF READ ONLINE] Professional Baking
CROISSANTS PROCEDURE MIXING Straight dough method 1. Scald the milk and cool to lukewarm. 2. Add the remaining ingredients except the last quantity of butter. 3. Mix into a smooth dough, but do not develop the gluten. Gluten development will take place during rolling-in procedure. FERMENTATION 1?11?2 hours at 24?C Punch down, spread out on a flat pan, and rest in refrigerator or retarder 30 minutes. ROLLING IN Incorporate the last amount of butter and giv"