Butter Croissants

by Ana Ferreira

45 croissants · about 3.5 kg

Day One: Dough

• 1500 gFrench type 55 flour or unbleached plain flour
• 420 gwater
• 420 gwhole milk, straight from the fridge
• 165 gsugar
• 120 gunsalted butter, softened
• 33 ginstant yeast
• 36 gsalt

Day Two: Butter Slab and Lamination

• 840 gcold unsalted butter

Day Three: Shaping, Proofing and Baking

• ≈ 155 gegg
• ≈ 15 gwater