- 75 g all-purpose flour
- 25 g egg
2. To make the dough: Sift all dry ingredients together in a mixer. Add poolish, invert sugar, water and egg, then mix on low low speed with the dough hook until the dough forms a ball. Cover the bowl with plastic wrap and let it rise until doubled in size.
7. Roll out the dough into 16" x 9" and do the single fold. This completes the final turn.
8. Roll out the dough into 20" x 9". Cut into 9 triangles (see picture # 5), then roll into croissant shape (see picture # 6).
9. Cover loosely with plastic wrap and proof until doubled in size.