Croissants

Procedure

Mixing:

• Straight dough method.
• Scald milk, cool to lukewarm. Add remaining ingredients except last 1 lb (450 g) butter. Mix into a smooth dough. Do not overmix.

Fermentation:

• 1 hour at 75°F (24°C).
• Punch down, spread out on flat pan, and rest in retarder 30 m