Croissants

Ingredients

207g water

15g dry yeast

152g bread flour (A)

60g sugar

17g salt

216g whole milk

82g butter (A) at room temperature

690g bread flour (B)

453g butter (B) for butter block

100g All-purpose flour

Instructions

1. Combine butter (B) and all purpose flour and mix with a paddle attachment in a stand mixer until fully combined.

2. Shape the butter with spatula to a 10x7inch block and refrigerate until thoroughly chilled.(best to chill over night the day before baking)

3. Combine warm water, bread flour (A) and dry yeast and whisk together. Let the mixture stand in room tempter for 30min.

4. Add whole milk, sugar, salt, butter (A), and bread flour (B) to the started and mix with a dough hook on low speed for 3min until the dough comes together.

5. Continue mixing the dough on low speed for 3-5min at medium speed until the dough is stretches smoothly.

6. In the mixing bowl, loosely cover with plastic wrap. Proof for one hour or until doubled in volume.

7. Press excess gas out of the dough and shape it into a block that is 10x15inch.

8. Take butter out of fridge at let it come to almost soft.

9. Place the butter block centered on the dough and fold the dough over the block creating a seam down the center. Pinch the dough together to seal the seam.

10. Roll the dough to three times its length (approx. 30") and give a single fold, folding the dough over itself in thirds. Turn the dough 90 degrees and repeat the process to give a second, single fold.

11. Rest the dough in the freezer for one hour and then in the refrigerator for 1 hour. Repeat the folding process to give a third and final single fold.

12. Rest the dough in the refrigerator for 2-12 hours

13. Roll the dough out to 1/8" thickness and 9" width. The length of the dough will vary.

14. Mark one length of the dough in 4.5" sections. Mark the opposite edge in 4.5" sections offset to the first set of marking.Using a chef's knife or a pizza cutter, cut triangles of dough 9" long and 4.5" wide at the base.

15. Roll the triangles up from the base, using light pressure.

16. Egg wash the croissants and proof them for 1 to 2.hours at 80F and 80-90% humidity. Give the croissants a second coat of egg wash before baking.

17. Bake: 375F; 14-20min