There are lots of steps, but don't be intimidated. I wish I could include the illustrations that came with the book as a guide, but you can refer to some of mine.
From Sarabeth Levine's Sarabeth's Bakery: From My Hands to Yours
Notes: Croissant dough has three turns: single, double, and single. ~ Use two rolling pins: a tapered pin for creating the thin flaps to cover the buerrage, and a large, heavy pin for the rolling steps (My note: I lent out my tapered pin, so using a regular pin is fine if you don't have a tapered one also). ~ For dry yeast, refer to the adjust liquid measurements in the directions. ~ Make, freeze, and defrost croissant dough at least 2 days before baking. This firms the butter and flour layers, and encourages them to bake into an extra-light texture. It also relaxes the dough better than refrigeration alone. ~ Croissant dough can only be frozen for up to 4 days. After that time, the flour discolors and the yeast loses strength.
.75 ounces (1 packed tbs plus 1
- ° to 115°, milk in a small bowl. Let stand until the yeast softens, about 5 minutes. Whisk well to dissolve. Pour into the mixer bowl, then add the sugar. Add the remaining 1 cup cold milk.) d trempe, finely crumble the yeast into the bowl of a heavy-duty stand mixer. Add the sugar and let stand until the yeast gives off some moisture, about 3 minutes. Whisk well to dissolve the yeast. Stir in the milk. (If using dry yeast, sprinkle the yeast over
- Mix the bread and pastry flours together. Add 2 cups of the flour mixture and the salt to the bowl. Attach the bowl to the mixer and fit with the paddle attachment. Mix on low speed, adding enough of the remaining flour mixture to make a soft, sticky dough. Do not overmix, as the dough will be worked and absorb more flour during the rolling and folding processes. Transfer the dough to a floured work surface, knead a few times to smooth the surface, and shape into a ball. The ball will holds its shape but spread slightly during standing.
- Dust a half-sheet pan with flour. Place the dough on the flour and cut an X about 1 inch deep in the top of the ball to mark it into quadrants. Sprinkle with flour on top and refrigerate.
- Immediately make the buerrage. Clean the mixer bowl and paddle attachment. Add the butter to the bowl and beat with the paddle attachment on medium speed until the butter is almost smooth, about 30 seconds. Add the flour and continue beating until the mixture is smooth, cool, and malleable, about 3 seconds more. Transfer to a lightly floured work surface and press any remaining lumps of butter out with the heel of your hand, and shape the butter into a 4-inch square. Place the buerrage on the half-sheet pan with the dand refrigerate together for about 15 minutes. The trempe dand the buerrage should be the same consistency and temperature after this slight chilling. trempe
- Flour the work surface again. Place the dough on the work surface with the ends of the X at approximately 2, 4, 7, and 10 o-clock positions. You will notice four quadrants of dough between the crosses of the X at the north, south, east, and west positions. Dust the top of the dough with flour. Using the heel of your hand, flatten and stretch each quadrant out about 2