For the dough: in the bowl of a mixer stand, beat the water and the yeast together. Leave to sit for at least 30 seconds. Add the remaining dough ingredients and mix with the dough hook for 3-5 minutes at low speed until the dough has some strength. Transfer the dough to a container and cover. Refrigerate during the night.
The following day, he creates a block of butter. It focuses for 8.5 inches for 8.5 inches, but if it is a little out in both sizes, it’s okay. Notate the size of the butter block.
On the slightly floured work surface, roll out the dough, combining a size of your block of butter and doubling the other. Try to see if the butter block adapts. Place the block of butter in the middle of the dough and fold the ends to meet in the middle. Press the seam and slightly shake the pivot back and forth for the length of the dough to marry the dough and butter.
Take the dough of 90 degrees and spread the dough. Complete a double round, if necessary. Cover the dough and let it rest for at least 45 minutes in the refrigerator.
After the 45 -minute rest, remove the dough from the refrigerator and rotate 90 degrees. Lift the dough and complete a single turn, cutting the edges if necessary. Cover the dough and let it rest in the refrigerator for at least 2 hours.
For the final sheet, extract the dough from the refrigerator and let it rest at room temperature (ideally about 68 ° F) for about 30 minutes.
For classic croissants, spread the dough towards a size of 9.5 inches for 23 inches. Some steps may be needed to extend the dough. If you shrink, let it rest for about 5 minutes. Cut the dough to 8.5 inches (21 cm) for 21 inches (54 cm). On the long side above, it scores every 8 cm. On the lower side, measure and score 4 cm above, then mark every 8 cm. Starting from above, cut the triangles from the dough, connecting the lower and upper signs. Sprinkle any excess flour. Place the large end of the triangle in one hand and gently pull it from its center towards the tip. Avoid tearing the dough. Remove excess flour from both sides of the triangle. With the tip facing you, slightly roll the upper edge of the triangle. Gently lift the triangle, keeping the dough centered (be careful not to roll too tight). The tip must be hidden before placing on the pan.
