Combine the dough ingridients and knead for 3 minutes, at low to
medium speed until you reach low to moderate gluten development.
DAY 2
Cut the cold butter lengthwise into 1,25cm thick slabs. Form a
15cm x 15cm square out of butter pieces. Cover the butter with
waxed paper and using rolling pin pound butter until its about
19cm x 19xm. Trim and straighten the edges of the butter and pound
lightly untill you have the final square of 17cm x 17cm. Wrap the
butter and refrigerate until needed.
DAY 3
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