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Pâte à croissants artisanale

Pâte à croissants artisanale. 5 g Levure boulanger. 6 cl eau. 1. Mélange. 2. 3. 240 g Farine type 45. Repos. 5 min, T ambiante. 4 g Sel. 4. 5 g Lait en poudre. 30 g sucre. Mélange. Repos. 5. 5 min, T ambiante. 15 g Beurre fondu. 6. Mélange. Pétrissage. 7. 15 min. Repos.

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Pâte à croissants artisanale

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  1. Pâte à croissants artisanale 5 g Levure boulanger 6 cl eau 1 Mélange 2 3 240 g Farine type 45 Repos 5 min, T ambiante 4 g Sel 4 5 g Lait en poudre 30 g sucre Mélange Repos 5 5 min, T ambiante 15 g Beurre fondu 6 Mélange Pétrissage 7 15 min Repos 8 dose : 1 à 3 % 1h30, T ambiante 9 10 11 12 13 14 15 16 17

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