Delicious croissants! Read the recipe and cook from scratch in your own kitchen.
DAY 1 EVENING
POOLISH
200 grams all-purpose flour
200 grams water
3 grams dry active east
Leave in the refrigerator overnight and one hour on the counter
LEAVEN
1 tablespoon mature starter
220 grams bread flour
220 grams water
Leave on the counter.
DAY 2
300 grams leaven
400 grams polish
650 grams all-purpose flour
350 grams bread flour
450 grams whole milk
28 grams salt
85 grams sugar
10 grams active dry east
400 grams cold unsalted butter
Mix all the ingredients in except for butter. Let the dough rise for 1.5 hour giving it a turn every 30 minutes. Shape the dough into a rectangle, wrap in plastic bag and let it chill in the refrigerator for 2-3 hours. Just before taking the dough out of the refrigerator, prepare the butter. Cut cold butter into cubes, pound the cubes with rolling pin until they come together into a single cohesive mass. Incorporate ½ cup flour into the butter as you pound. Mold the butter into rectangle.
Take the dough out of the fridge and roll out to the rectangle 1.5 times bigger than the size of the butter rectangle. Place the butter block in the center of the dough and do your first turn. Place the dough wrapped in a plastic wrap into the refrigerator for an hour. Do your second turn and return dough into the refrigerator for another hour. Do the third turn. Place the dough into freezer for 1-2 hours. Roll the dough ½ inches thick, cut and shape croissants. Let them rise on the parchment lined- baking sheet placed into the refrigerator overnight (cover in plastic wrap to keep the dough from forming the skin). In the morning brush your croissants with the egg wash and bake them at 425 F for about 30 minutes.
