Baked Chronicles: Volume 1, Issue 3 (croissant)

the holy grail of baking

ingredients

• 1 1/2 cup warm water
• 2 TBsp active dry yeast
• 1/2 cup sugar
• 1 1/2 tsp salt
• 1 1/2 cup unsalted butter (room temp), split into 1 cup and 1/2 cup
• 6 cup flour
• 1 egg

process

1. mix yeast, water
2. add sugar and salt, let sit for 10 mins, [texture: frothy]
3. stir in butter [1/2 cup]
4. add flour [dough to form]
5. knead dough on floured surface [texture: smooth and elastic]
6. cover and let rise for 1 hr or until double in size
7. roll into large rectangle about 1/4 inch thick
8. spread room temp butter evenly over, leave 1 inch thick border
9. fold in thirds[letter fold], then roll out into rectangle, repeat 2x
10. store in fridge for min 2 hrs or overnight
11. oven @425F
12. roll into rectangle, about 1/4 inch thick, cut into triangles, then roll up triangle from wide end
13. place on parchment paper on baking sheet, then egg wash
14. bake for 15-20 mins or till golden brown

curated by BUSHSK8R