INGREDIENTS
250g (8.8oz) white bread flour
3g (0.1oz) instant dry yeast
4g (0.14oz) salt
20g (0.7oz) sugar
2 tablespoons melted butter
130g (4.6oz) water
12 tabespoons frozen butter for the layers
1 egg for glazing before baking
Make the dough. Combine the water, yeast, salt, sugar, and melted butter in the stand mixer bowl. Mix well with a spatula to dissolve the salt and sugar, and to hydrate the yeast. Add the flour and mix with the spatula to a shaggy dough. Add the dough hook and knead 5 minutes.
Cover and ferment for 30 minutes.
Fold the dough over on itself, 4 quarter turns.
Cover and ferment for 30 minutes.
Roll the dough out to a rectangle. Grate 6 tablespoons of the frozen butter evenly all over the surface. Fold the dough into three layers. Roll it out again and fold into three once more.
Cover and refrigerate for 30 minutes.
Roll the dough out to a rectangle once again. Grate the remaining 6 tablespoons of frozen butter over the dough and repeat the same two folds as previously.
Cover and refrigerate for at least 1 hour up to overnight.
Shape the pastries. Roll the pastry to slightly larger than 12in x 9in. Trim the edges and cut into 6 equal pieces measuring 4in × 3in. Then cut each square corner to corner on a diagonal to make 12 right triangles. Stretch the triangles a bit to straighten them out and roll tightly to form croissants. Arrange on 2 parchment covered baking sheets.
Cover and proof for 2.5 – 3 hours. If you only chilled the pastry for 1 hour, then the final proof may take 1.5 – 2 hours.
Brush with egg and bake at 340 F with convection, or 350 without convection for 25 minutes.
TO MAKE AHEAD: After shaping, place croissants 1 inch apart on parchment-lined sheet. Wrap with plastic and freeze until solid, about 2 hours. Transfer to zipper-lock bag and freeze for up to 2 months. Place frozen croissants on parchment-lined rimmed baking sheets at least 2½ inches apart. Lightly wrap with plastic. Let stand at room temperature until nearly doubled in size, 4 to 5 hours. Brush with egg wash and bake as directed.
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