Artisan's Croissants

Updated at: Tue, 05 Dec 2023 13:54:24 GMT

Step 1

day1: combine ingredients for the dough, mix on lowest setting, then knead for 12min on second-lowest setting

Step 2

rest dough in bowl, covered with plastic wrap in fridge for 24h

Step 3

prepare butter sheet, thickness: 5-7mm, reserve in fridge

Step 4

day2: roll out dough to 8mm and fold in butter sheet butter sheet and dough need to have the same-ish consistency

Step 5

when butter is folded in, roll out until thickness of 7mm, increasing length of the dough by 100%

Step 6

fold in one third of the length to the middle of the dough, cover with the third from the other side

Step 7

rest 30m in fridge

Step 8

roll out dough to 7mm thickness

Step 9

fold in one third of the length to the middle of the dough, cover with the third from the other side

Step 10

rest 30m in fridge

Step 11

roll out dough to 7mm thickness

Step 12

fold in one third of the length to the middle of the dough, cover with the third from the other side

Step 13

rest 30m in fridge

Step 14

roll out to 7mm thickness

Step 15

rest 24h

Step 16

day3: fold out dough, cut out triangles and roll croissants

Step 17

spray croissants with eggwash

Step 18

rest 2h

Step 19

bake at 200ºC (preheated) for 15-20min at infrared (non-convection)

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