Classic: 70–90g
Classic French ratios: water 10% · milk 40% · dough butter 10% · sugar 12% · salt 2% · yeast 1.5% · lamination butter 50%
Plan a classic French croissant batch. Calculates dough flour, water, milk, dough butter, lamination butter, sugar, salt, and yeast.
Classic French ratios: water 10% · milk 40% · dough butter 10% · sugar 12% · salt 2% · yeast 1.5% · lamination butter 50%