Croissant Dough on Gruau Rouge T45: A Lamination Formula with 82% Butter Sheets
A croissant lamination formula on Grands Moulins de Paris Gruau Rouge T45 with Beurremont 82 percent butter sheets: the détrempe in baker's percentages, butter at half the flour weight, three letter folds, proofing at 26 to 28°C and a 200°C bake, scaled from 1 kg to 5 kg of flour.
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