Croissants

Name: Croissants
Yield: Serves 8 servings
Ingredients: 2 cups all-purpose flour (about 250 g); 2 cups bread flour (about 250 g); 2 teaspoons salt (about 10 g); 1/4 cup sugar (about 60 g); 1 1/2 tablespoons dry milk powder (about 13 g, nonfat or whole); 2 tablespoons active dry yeast (about 20 g); 3 1/2 tablespoons unsalted butter (about 50 g); 1 cup plus 1 tablespoon water (about 250 g); For laminating:; 1 cup plus 2 tablespoons unsalted butter for laminating (about 250 g, or use regular unsalted butter if you don't have European-style butter)

natgourmand @cook_17817396

Croissants

natgourmand @cook_17817396

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Ingredients

Serves 8 servings

2 cupsall-purpose flour (about 250 g)
2 cupsbread flour (about 250 g)
2 teaspoonssalt (about 10 g)
1/4 cupsugar (about 60 g)
1 1/2 tablespoonsdry milk powder (about 13 g, nonfat or whole)
2 tablespoonsactive dry yeast (about 20 g)
3 1/2 tablespoonsunsalted butter (about 50 g)
1 cupplus 1 tablespoon water (about 250 g)
For laminating:
1 cupplus 2 tablespoons unsalted butter for laminating (about 250 g, or use regular unsalted butter if you don't have European-style butter)

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Steps

1

Make a dough by combining the flours, salt, sugar, milk powder, yeast, 3 1/2 tablespoons (50 g) butter, and water.
2

Knead for 10 minutes to develop the dough (be careful not to let the yeast, salt, and sugar come into direct contact at first—very important).
3

Let the dough rest at room temperature for about 30 minutes, then punch it down and refrigerate for at least 30 minutes. Meanwhile, roll out the butter into a rectangle about 1/2 inch (1 cm) thick. Place the butter back in the refrigerator.
4

Roll out the dough so it's twice as long as the butter. Place the butter on the dough and fold for a single turn (simple fold).
Let rest in the refrigerator for at least 30 minutes.
5

Give the dough a double turn (book fold), then refrigerate for another 30 minutes.
6

Finally, roll the dough into a rectangle about 16 x 12 inches (40 x 30 cm), depending on your desired thickness (I aim for 1/8 to 1/6 inch, or 3–4 mm). Cut into rectangles 4 1/2 inches (11 cm) wide.
7

Roll up the croissants and let them rise at room temperature until doubled in size.
8

Brush with egg wash, then bake.
To bake the croissants:
- Bake for about 10 minutes at 350°F (180°C)