French Croissant Dough
French croissant dough (poolish version)
Servings Prep Time
12croissants 30minutes
Passive Time
16hours
Servings Prep Time
12croissants 30minutes
Passive Time
16hours
Ingredients
Croissant Poolish
Croissant Dough Packet (détrempe)
Croissant Dough
Instructions
Croissant Poolish
  1. Mix all the ingredients (either with your hands or with the paddle attachment for about 1min)
  2. Cover with a plastic wrap and let it rest at room temperature for 15h.
    You can knock back the poolish from time to time if you want, and after 15h you should get something like that
Croissant Dough
  1. Following the puff pastry blog post’s instructions, mix the croissant poolish with the croissant dough packet (détrempe) ingredients and make a puff pastry dough using two double folds.
Recipe Notes

Poolish notes

It is important to use spring or mineral water (without too much sodium) and not tap water. Tap water can be unreliable for any leavened dough (e.g. for bread) because its property can be unpredictable (from one to another, or even throughout the year): chlorine and chloramine can lessen your yeast growth, the water hardness can also be a significant issue etc.
For those reasons, it’s far easier and predictable to work with the same spring water all the time. Leavened doughs are tricky enough not to add unnecessary difficulties.

Détrempe and croissant dough notes

Be sure to follow the puff pastry blog post. You can also substitute part of the milk for spring water, e.g. 50%-50%, or even 100% water. The more water you substitute for, the crispier and less brioche-like it will be. It really depends on your taste and the texture you want to get.