CROISSANT RECIPE

Croissant Recipe Ingredients : 

500g Flour, 1 lb 1.64 oz
10g Salt, 0.35 oz
20g yeast, 0.71 oz
50g sugar, 1.76 oz
125g milk 4.41 oz
125g water, 4.41 oz

350g butter. 12.35 oz

Fully proof, then chill for 1 hour. Perform 1 double fold first, 15 min resting in the fridge, 1 single fold, 15 min in the fridge, flatten to 4 mm thick. Make 10x25cm triangles. Bake for 15 minutes or until golden brown, at 200°C or 392°F.