I’ve decided to be ambitious and try Rose’s croissants for Thanksgiving (along with Great Pumpkin Pie, which went over fabulously last year). I have a question about scalding the milk, however. I first tried weighing out the 181 g of milk, scalding it, and then adding it to the mixer bowl. The dough just wouldn’t come together, and I could clearly tell that there wasn’t enough liquid, but I didn’t come to that realization until it was too late to sneak in any water. Since I’d only expended some milk, yeast, flour, sugar, and salt, I figured I’d give it another go. This time I was more careful with the scalding and stirred continuously and monitored the temperature the whole time. When I pulled it off the heat at 180F and measured the mass of the milk again, I found I had 148 g of milk left. Thus, I added enough to get back up to 181 g, and voila, the dough came together as I’d expected. From the way the ingredient list is worded, it seems that the way I did it the first time should have been right, but based on results, it seems the second approach (modified to scald more milk than needed, then measure out what’s required) is right. Anyone have experience with this? Hopefully everything’s on the right track now, but I’m still interested for the future.
(Edited to add the parenthetical about modifying the second approach.)