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Corman Artisan

Baker-Pastry chef

An croissant dough

Two 940g pieces of dough

Ingredients

240 g water
20  Yeast
240 g All purpose flour (T55)
760 g Bread flour
20 g salt
120 g sugar
20 g invert sugar
200 g Liquid Clarified Butter 99,9 % fat
240 g Full fat milk
  • If you want a little more strength in your dough, you can use bread flour in the poolish.

Did you know ?

  • If you want a little more strength in your dough, you can use bread flour in the poolish.


Corman'products of the recipe