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

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.