Seventy-Two Hour Croissant

Ingredients

• Bread flourbakery500 g
• European butterdairy280 g
• Whole milkdairy140 g
• Instant yeastbakery8 g
• Sugarpantry50 g
• Fine sea saltspice10 g

Method

1. 1

   Mix flour, milk, yeast, sugar, and salt into a supple dough. Rest in the fridge overnight.

2. 2

   Pound the butter into a 15 cm square. Enclose it in the dough and give three letter folds, chilling 45 minutes between each.

3. 3

   Rest the laminated block overnight. Roll to 4 mm, cut triangles, and roll into croissants.

4. 4

   Proof in a slightly warm spot until jiggly and doubled, about 2 hours.

5. 5

   Egg wash and bake at 200°C until deep mahogany, 18–22 minutes. Cool on a rack so the layers set.