Name: Poolish Croissant Dough
Prep time: 48 h
Cook time: 45 min
Total time: 48 h 45 min
Yield: Yield: 3 pounds
Ingredients: 8 ounces cake flour; 2 teaspoons salt; ½ ounce bread flour; 12 ounces (1½ cups) unsalted butter, cold; 6 ounces bread flour; ½ teaspoon active dry yeast; 1 ounce whole wheat flour; 2 ounces (4 tablespoons) unsalted butter, melted; 1 cup whole milk; 2½ teaspoons active dry yeast; ½ cup whole milk; 4 ounces bread flour; 1½ ounces granulated sugar

Preparation info

Yield:
3 pounds

Difficulty
Easy
Ready in
49 hr

Appears in

Making Dough

By Russell van Kraayenburg

Published 2015

About

THE RECIPE Poolish croissant dough involves a few more steps than classic croissant dough; these steps are often used in bread baking to create a richer, more yeasty flavor. Fortunately, most modifications to the preparation simply involve increasing the various resting and rising times. During the additional poolish dough step, a portion of the dough is left to ferment before the rest.