Attached is an image showing the process for a hand mixed croissant with poolish from Advanced Bread and Pastry by Suas, however the procedure of the "hand mix," to my knowledge, was not defined in the text.
Could anyone help to fill in some details here? For example, autolyse? Am I looking for a window pane?
No autolyse. Autolyse is to develop gluten (extensibility) in bread dough without adding friction heat from using a mixer. It is not used
The 12 - 16 hour poolish is used to 1) add flavor; 2) provide extensibility in the dough.
Susa’s book is written for professional pastry chefs. It contains forumulas, not recipes. It assumes the reader knows the fundamentals of baking and/or is using the book in a class setting.
Just mix the polish. Cover and leave at room temperature for 12 hrs, but not more than 16 hrs.
When you’re ready to use the poolosh, mix the ingredients for the main dough.
After the dough was formed, mix the poolish into it.
Allow the dough to rest per the first fermentation instructions of two hours in the refrigerator.
Make your butter block using the amount of butter listed as “Butter for roll in”
Laminate the dough per the instructions of three single folds, with one hour between each fold.
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