Bake Your Cravings

Flaky, Buttery Croissants (monpetitfour)

For the dough

1 lb 2 oz unbleached flour
5 oz cold water
5 oz cold whole milk
2 oz sugar
1 1/2 oz unsalted butter
1 Tbsp + scant 1/2 tsp active dry yeast
2 1/4 tsp salt

For the butter layer

10 oz butter 1/2 satled, 1/2 unsalted

For the egg wash

1 egg beaten

Combine all the dough ingredients in a mixer for four minutes and then turn into a lightly floured surface, cover, and refrigerate overnight.
Make a 6 inch square out of butter slices from the butter layer butter on parchment paper. Cover the top with parchment paper and then use a rolling pin to pound out a 7 1/2 inch square. Refrigerate to keep cold while you roll the dough. Flower of the surface and then roll the dough into a 10 inch square. Play’s the square of butter diagonally on top of the dough making a diamond shape. For the corners of the door towards the middle and pinch all of the ends together to seal in the butter. Roll the dough in long strokes to make a rectangle about 8 inches wide and 24 inches long. Now fold the edges of the dough toward the middle in thirds like a letter. Cover and refrigerate for 20 minutes to let the dough rest. Turn the door a quarter turn so that the open edges are facing you and roll into a new rectangle. Repeat this process two more times. Cover your folded dough and refrigerate overnight.
Now roll the dough to 8 inches wide and 44 inches long. Trim the uneven edges of your Dell about half inch to 1 inch off. Now take a ruler across the top of the dough and measure/mark every 5 inches.
Take your ruler 2 1/2 inches in from the bottom edge of your toe and then measure every 5 inches from that spot. Now take your ruler from the marking on the top of the dough and cut diagonally downward to the first marking on the bottom of the dough. Repeat this cut along the dough to get 15 triangles. Gently stretch each triangle from the pointed end to elongate them.