Combine the dough ingredients and knead for 3 minutes, at low to medium speed, until the dough comes together, do not over mix if you don't want too much gluten development because you will struggle with the dough fighting back during laminating. Shape the dough like a disc, not a ball, so it will be easier to roll it into a square shape the following day. Place the disc on a plate, cover with plastic wrap and leave in the fridge overnight. (about 12h)

On second day, cut the cold butter (directly from the fridge) lengthwise into 1,25 cm thick slabs. Arrange the pieces of butter on waxed paper to form a square of 15 x 15 cm. Cover the butter with another layer of waxed paper and with a rolling pin pound butter until it’s about 19 cm x 19 cm. Trim / straighten the edges of the butter and put the trimmings on top of the square. Now pound lightly until you have a final square of 17 cm x 17 cm. Cool in the fridge until used

Take the dough out the fridge and rolling out the dough disc into a 26 x26cm square. Try to get the square perfect as possible and with an even thickness. Get the slab of butter from the fridge. Place one of side dough is facing you and place the butter on it with a 45degree angle to the dough so a point of butter is facing you. Fold a flap of dough over the butter, so the point of the dough reaches the center of the butter, do not trap the air between edge dough and butter

With a lightly floured rolling pin start rolling out, on a lightly flour dusted surface, the dough to a rectangle of 20 x 60 cm. Start rolling from the center of the dough towards the edges, and not from one side of the dough all the way to the other side. This helps you to keep the dough at an even thickness. You can also rotate your dough 180 degrees to keep it more even, because you tend to use more pressure when rolling away from you than towards yourself.

Fold one third of the dough on top of itself and then fold the other side over it(letter style), cover with plastic wrap and refrigerate for 30 minutes (Repeat the rolling and folding two more times (ending up with 27 layers of butter in total), each time rolling until the dough is about 20 cm x 60 cm. After each fold you should turn the dough 90 degrees before rolling again. The open ‘end’ of the dough should be towards you every time when rolling out the dough

After the second turn, again give it a 30 minute rest in the fridge. After the third turn you leave the dough in the fridge overnight until third day.Sometimes the dough will resist to get any longer than for example 45 cm, stop rolling and pressing the dough, it will only hurt your layers. when the rolling of the dough gets harder you can cover the dough and let it relax for 10 to 20 minutes in the fridge before continuing. (24hours)

Roll out to 20 cm x 60 cm/Fold
Refrigerate 30 minutes
Rotate 90 degrees/Roll out to 20 cm x 60 cm/Fold
Refrigerate 30 minutes
Rotate 90 degrees/Roll out to 20 cm x 60 cm/Fold
Refrigerate until day 3
Rotate 90 degrees
Roll out to 20 cm x 110 cm

Third day, Lightly flour your work surface. Now very gently roll the dough into a long and narrow strip of 20 cm x 110 cm. If the dough starts to resist too much or shrink back during this process you can fold it in thirds and give it a rest in the fridge for 10 to 20 minutes before continuing. Do not fight the dough, when the dough refuses to get any longer, rest it in the fridge! It is such a shame to ruin two days of work.

When your dough has reached its intended shape, carefully lift it a few centimeters to allow it to naturally shrink back from both sides. This way it will not shrink when you cut it. Your strip of dough should be long enough to allow you to trim the ends to make them straight and still be left with a length of about 100 cm.

Lay a tape measure along the top of the dough. With the wheel you mark the top of the dough at 12,5 cm intervals along the length (7 marks total). Now lay the tape measure along the bottom of the dough and make a mark at 6,25 cm. Then continue to make marks at 12,5 cm intervals from this point (8 marks total). So the bottom and the top marks do not align with each other and form the basis for your triangles.

Now make diagonal cuts starting from the top corner cutting down to the first bottom mark. Make diagonal cuts along the entire length of the dough. Then change the angle and make cuts from the other top corner to the bottom mark to create triangles. This way you will end up with 15 triangles and a few end pieces of dough.

Make 1.5 cm long notches in the center of the bottom side of each dough triangle, very gently elongate each triangle to about 25 cm by stretching the pointy part. Rolling from bottom side to the end, creating the desired shape with a thinner, longer point. Also try and roll the dough very tightly at the beginning and put enough pressure on the dough to make the layers stick together (but not so much as to damage the layers of course).

Arrange the shaped croissants on baking sheets, making sure to keep enough space between them so they will not touch when proofing and baking. Combine the egg with a teaspoon of water and whisk until smooth.and brush theirs first thin coating of egg wash.

Proof the croissants draft-free at an ideal temperature of 76-79ºF (above that temperature there is a big chance butter will leak out). The proofing take about 2 hours. You should be able to tell if they are ready by carefully shaking the baking sheet and see if the croissants slightly wiggle. You should also be able to see the layers of dough when looking at your croissants from the side. Preheat the oven at 390ºF convection or 430ºF conventional oven.

Give the croissants their second thin coat of egg wash. bake the croissants in big convection oven for 6 minutes at 385ºF, then lowering the temperature to 330ºF, and bake them for another 9 minutes. suggest baking the croissants for 18 to 20 minutes at 390ºF, turning your oven down a notch if you think the browning goes too quickly. But you have to learn from experience and by baking several batches what the ideal time and temperature is for your

Another way of baking; heat up double fan big convection oven at 392ºF, when heated up put the croissants in the oven and directly lower it to 347 ºF. We bake them for 10 minutes at 347ºF, they will have a nice brown color by now, then lower the temperature to 302ºF, and bake them for another 6 minutes.

Croissants can be frozen up to 2 months after they have been shaped. The way to baked a frozen croissant: Allow to thaw in the fridge overnight, proof 1 to 2 hours, or until they jiggle like Jello when the pan is shaken. For best results, spray with water a couple of times during the proofing process. Brush with egg wash and then pop them in the oven!