Recipes

A brioche formula on Grands Moulins de Paris La Finoise T55 in baker's percentages, with a standard 50 percent butter column and a rich 65 percent column, the mixing order that keeps the butter in emulsion, the cold retard, and shaping for Nanterre loaves, brioche à tête and buns.

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.