Croissant Dough

Amount 4 gal  4 1/2 lb  8 lb  56 lb  1 lb  3 lb  40 lb  8 lb

Ingredient milk yeast melted butter bread flour salt sugar Plugra butter* bread flour*

*Mix the two and make into 6# portions

Method

1. Mix using straight dough method.
2. Scale to 13 lb. rounds.
3. Rest.
4. Incorporate butter using book fold.
5. Rest in fridge.
6. Roll out one more time.
7. Place on plastic tray.
8. Securely overwrap with parchment and plastic and freeze.

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