Sample Croissant Straight Dough Formula Calculator—Cohn

Revised: 7/17/2020

Total détrempé mass 540.0

Total dough mass 702.0

Ingredients Total Formula

Grams %
Total flour 300.0 100.00 500
Bread flour (12.7% protein) 240.0 80.00 408
AP flour (11.7% protein) 60.0 20.00 102
Water 84.0 28.00 142.8 285.6
Whole milk 84.0 28.00 142.8
Salt 6.0 2.00 10.2
Osmo. instant yeast 6.0 2.00 10.2
Sugar 36.0 12.00 61.2
Unsalted butter 24.0 8.00 40.8
540.0 180.00 no Vat Vat thùng 12
Elle 128,000 138,240 1,658,880
Unsalted butter for roll in 162.0 30.00 with respect to total détrempé 275.4 Avon 110,000 118,800 1,425,600
56.00 with respect to total flour
19,440 233,280
Water Content
Water 84.0
Milk 73.1
Butter 3.8
Total 160.9
Hydration 53.6%

Grayed-out cells are formulas

Assumptions
Milk Hydration 87%
Butter Hydration 16%

Process

Day 1
1. Mix everything except for butter block. Hand knead for for 5–6 minutes until smooth window pane.
2. Proof for 45 min to 60 min until at least double in size. Degas and refrigerate overnight.
3. Make butter block (15 cm × 15 cm). Refrigerate.
Day 2
4. Freeze the dough to 32°F (0°C).
5. Roll dough out to 15 cm by 30 cm. French lock-in.
6. Roll out to 15 cm × 40 cm. 4-fold, trim edges, refrigerate 1 hour.
7. Roll out to 15 cm × 40 cm. 3-fold, trim edges, refrigerate 1 hour.
8. Roll out to 28 cm × 40 cm. Freeze overnight.
Day 3
9. Defrost in refrigerator for an hour or room temperature for 30 minutes. Cut, stretch (10 cm × 30 cm), shape, eggwash (egg white only)
10. Proof at 80°F until jiggly for 1.5–2 hours with warm water bath in oven
11. Egg wash again, bake at 425°F for 10 min, 375°F for 15 min.

Yield
7 plain croissants + 1 scrap

Croissant--Peter Yuen, Modified