Ingredients

• 17.5oz -500g all purpose plain Flour (unbleached is best) Also T45 and 00 are good.
• 5oz - 150g water
• 3.5oz -90g milk
• 2 tsp - 10g salt
• 9oz - 250g butter for laminating
• 2.5oz - 75g butter for dough
• 1oz -25g fresh yeast or a little over half the amount for dried yeast (13g)
• 1.5oz - 50g sugar
• 1 egg (with 1 tbs milk for egg wash)

Steps

• Step 1

  Using an electric mixer, in a mixing bowl, add sifted flour, milk, water, sugar, crumbled fresh yeast, (2oz – 50g) of very soft butter pieces, and the salt (keeping salt away from yeast).  Mix well at low kneading speed for 8 minutes.  You can also knead by hand for approx. 12 minutes.

• Step 2

  Cover and refrigerate for 8 hours.

• Step 3

  Shape the cold butter from fridge into a square by placing it between a folded sheet of parchment paper or a zip lock bag, measure the size so it fits in the centre of the dough. (approx. 7 x 7 inches or 18cm x 18cm)  Refrigerate and take out butter 45 minutes before use.

• Step 4

  Take out the dough from the fridge and leave at room temperature 10 minutes before rolling.

• Step 5

  Flower your bench very lightly and place your dough in the centre.  Using a rolling pin, roll out the disc into a rectangle approx. 8 x 24 inches or 20cm x 60cm.  Roll from the centre towards the edges.  The width of the dough should be a fraction wider than your butter. Try and square up the sides with the rolling pin as you work, keeping the edges straight.

• Step 6

  Take your flatten butter and place in in the middle of your rectangle.  The butter should be the same consistency as the dough (same softness when you poke it).   Fold each end over the butter sandwiching it.  Pull and stretch the dough to cover any gaps where the butter is showing.  The two ends should be joined together totally sealing the butter.  You can cover in clingfilm and refrigerate 15 minutes or move to the next step.

• Step 7

  Take out the dough from the fridge and leave out 10 minutes.  Lightly flower your bench and rolling pin, place the dough so the fold line is on your right (the open end always towards you). Start the rolling process by pushing down the rolling pin into the dough creating ridges all the way along.  This pushes the dough evenly without breaking the layers.  Repeat this process on the humps.  Then flatten by rolling from the centre outwards into a rectangle.  Lengthen the dough rather than widen.  Create a double fold by folding over one third on one side and two thirds the other, then fold in half again like a wallet.  This should give you four layers.  Refrigerate 1 hour.

• Step 8

  Take out the dough from the fridge and leave out 10 minutes.  Lightly flower your bench and rolling pin, place the dough so the fold line is on your right (the open end always towards you) .Start the rolling process by pushing down the rolling pin into the dough creating ridges all the way along.  This pushes the dough evenly without breaking the layers.  Repeat this process on the humps.  Then flatten by rolling from the centre outwards into a rectangle.  Lengthen the dough rather than widen.  Create a simple fold by folding one third of the dough on top of itself and by then folding the other side over.  Cover in cling wrap and refrigerate overnight. (If you’re in a hurry, place in freezer one hour).

• Step 9

  For the final part, remove the dough from the fridge 10 minutes before use (longer if frozen).  Lightly flour your bench and rolling pin.  Place the dough on your bench and using the same process as above, roll the dough into a strip of approx. 11 inch or 28cm wide

• Step 10

  Trim off the four edges using a sharp knife.  Do not press into the dough but rather slice it so you don’t squeeze the layers together.  Cut croissant into 3 x 10 inches or 8 x 25cm triangles then return to fridge 15 minutes before rolling into shape.   You should have 8-10 croissants.  You can make them smaller and make a dozen.

• Step 11

  Cut a notch in the middle of the small part of each triangle.  Gently stretch the dough by pulling on each side creating a wider wing.  Then firmly start rolling and ease off the firmness all the way along. Place on a silicon mat of parchment paper on large sheet pans.  Leave plenty of space between each one as they can almost double in size. Place no more than 6 per large sheet pan.

• Step 12

  You have the option of single or double eggwash. More egg wash equates to a more glossy finish.  For the double option, simply beat and egg with a tablespoon of milk or water to make the eggwash.  Apply brushing.  Before proving using a pastry brush.  Try and avoid brushing the sides as it can stop the layers from rising.   You can add a second coat after proving, before baking.

• Step 13

  For the proving, you want a draft free environment ideally 72°F to 79°F 23°C to 26°C.  Anything higher and the butter can melt resulting in merging of layers.  You can use your normal oven by bringing it to that temperature then leaving it off.  Then place a hot brick or some hot water in a pot.

• Step 14

  Preheat the oven to 400°F – 200°C.  Place your croissant to bake then immediately lower temp to 350°F – 180°C.   After 10 minutes, turn oven down to 340°F – 170°C and bake for another 10 minutes.  Many factors can vary with different ovens, this works the best for me.  You can simply try 350°F – 180°C  for 20 minutes.

• Step 15

  Remove and place on cooling racks.  Croissants are fine to freeze the reheat them in a 350°F – 180°C oven for a few minutes.

Little Tips

Use butter with low water content. Most supermarket butter have higher water ratios. Go for a percentage of over 80% butterfat. Don’t make this recipe in summer unless you have a great air conditioner that can cool the room below 20 ºC / 68 ºF Buy a standard baking flour of type T45, 00 or 55 with around 11% protein. Do not use strong bread flours.  An all purpose plain flour is usually fine, unbleached yields better results. This is a French recipe, therefore it was created in grams. I have rounded it to ounces which will work fine, but if you want accuracy, use the metric system. Also measuring cups are far too inaccurate for precise baking, so use a good kitchen scale. Choose a cold day with a room temperature below 20ºC - 68ºF  to work with.