Croissant

100% Bread Flour -550g
38% Water- 209g
23% Milk -127g
13% Sugar -72g
2% Salt -11g
1.2% Osmtolerant Yeast -7g
.5% Malt -3g
4% Butter -22g

Rolling Butter - 25%- 250g

In mixer layer:
water and milk
flour
salt, malt, sugar, yeast (make sure the yeast does not touch salt or sugar)
combine on speed one
- once formed ball go to speed two
Window pane- see the "milky way" gluten strains
Ferment- covered- 45 min

Osmotolerant Yeast is dry instant- can handle large amounts of sugar, and is used for laminated doughs.
Malt- Grain that has been germinated (supports fermentation)
Fermentation- Yeast converts carbs into CO2 and alcohol
(usually the carb is sugar, carbs can be malt or milk)
Yeast thrives in FAT TOM
Food
Acid (mild to normal pH)
Time
Temp
Oxygen
Moisture

1 single fold every 20 min