Baker’s Croissants

Ingredients

Equipment

• Large mixing bowl
• Stand mixer with the paddle, for the butter block
• Rolling pin
• Ruler and pizza cutter
• Dry pastry brush
• Baking sheets lined with baking paper
• Plastic wrap

Method

1. Start the sponge. Put the eggs and water in a large bowl. Add 1 tablespoon of the sugar, 3 cups (362 g) of the flour and the yeast, mix until well blended and set it aside to get going.
2. Make the butter block. Cut the butter into 1 inch chunks and mix it with the salt and flour on low speed with the paddle, just until smooth with no lumps. Do not beat in air. Spread it on plastic wrap into an 8 inch square, wrap and chill for 30 minutes.
3. Finish the dough. Stir the melted butter into the sponge. Whisk the rest of the sugar, 2½ cups (298 g) of the flour, the dry milk and the salt together and add them. Mix, then knead for 5 minutes. If it is still sticky, add the remaining flour 2 tablespoons at a time until it is smooth and elastic. Pat it into a 9 inch square, wrap and chill for 30 minutes.
4. Lock in the butter. Roll the dough to a 12 inch square. Set the butter in the middle as a diamond, corners pointing to the dough’s sides, then pull the dough corners into the middle over it, wet the edges and pinch the seams shut. Dust with flour and turn it over.
5. First two turns. Tap the dough all over with the rolling pin until it gives, then roll it to 20 x 10 inches, lifting and dusting with flour as needed. Brush off the extra flour and fold it in thirds like a letter, edges lined up. Turn it like a book about to be opened, roll to 20 x 10 inches again and fold the same way. Wrap and chill for 30 minutes.
6. Last two turns. Give the dough two more turns the same way, then wrap it well and chill for at least an hour, or overnight. You can freeze it now.
7. Cut. Cut the dough in half and wrap and chill or freeze one half. Roll the other half to 13 x 18 inches and trim about ¼ inch off every edge with a ruler and pizza cutter. Cut it into thirds lengthwise and in half across, for six 4 x 9 inch pieces, then cut each piece in half diagonally.
8. Shape. Point the triangles away from you, stretch each one gently to make it a little longer, and cut a 1 inch notch in the middle of the wide end. Roll the two corners of the notch up toward you, building a curve as you roll toward the tip, and finish with the tip underneath. Set them on lined baking sheets, ends curved toward each other, cover and chill for 30 minutes.
9. Rise. Leave them covered at room temperature for 1 to 1½ hours, until they have grown noticeably and a gentle fingertip press leaves a dent. Heat the oven toward the end. Oven: 425°F / 220°C (200°C fan)
10. Bake. Brush with the egg wash. Bake for 15 minutes, then turn the oven down and bake 10 to 15 minutes more, until deep golden brown with no raw dough showing where the layers overlap. Cool on the pan for 20 minutes. Oven: 350°F / 180°C (160°C fan)