Yeast-based flaky dough (for croissants): Stage 2

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Basic dough

Pour the water+milk+egg mixture (really cold) into a mixer bowl, then add 50 g Egg, 9 g fine (or table) salt, 70 g caster sugar, 25 g yeast, 10 g honey, 30 g butter, 100 g fermented viennoiserie dough and 50 g leaven.

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