Re: Urgent!! Recipe for croissant please

Posted by Gerard on June 09, 1997 at 02:39:38:

In Reply to: Urgent!! Recipe for croissant please posted by Morris Fenton on June 06, 1997 at 19:34:38:

: Can some one give me the ingredients and quantities please.

: If you've got Albert Roux's book that would be wonderful, but I'll take whatever I can get! I know the method, I just need quantities. Thanks!

4 oz salt to every gal, milk or water.
16 oz sugar for gal liquid.
8 oz yeast (more or less, none critical).
13 lb flour, semi stiff dough depending if you have a sheeter.
I don't weigh the flour so can't say for sure, use hi-gluten.

6lb fat,all butter for soggy croiss, marg for flake.
I use 2 butter and 4 marg, all unsalted.
one 3 fold and one book.
minus a sheeter machine I'd go with all marg and 2 book folds.

Interestingly, the supposedly BEST ingredients don't make for best croissants, baking is never the sum of its total parts.

Follow Ups:

• Re: Urgent!! Recipe for croissant please Richard Luke 14:55:45 1/15/98 (7)
  • Re: Urgent!! Recipe for croissant please Nakkie van der Merwe 12:13:31 5/03/98 (1)
    • Re: Urgent!! Recipe for croissant please DWD 19:10:12 11/25/98 (0)
  • Re: Urgent!! Recipe for croissant please Gerard 16:31:16 1/15/98 (4)
    • Re: Urgent!! Recipe for croissant please Greg Jackson 07:11:56 5/14/98 (3)
      • Re: Urgent!! Recipe for croissant please Gerard 08:05:37 5/14/98 (2)
        • Re: Urgent!! Recipe for croissant please Sabrina 09:06:48 7/26/98 (1)
          • Re: Urgent!! Recipe for croissant please Gerard 10:07:42 7/26/98 (0)