Make the levain, let it become very active, 4-6 hours.
Build the dough, in the stand mixer, with dough hook (not paddle as in above website). Only add the butter at the end, in phases.
250g all purpouse flour
250g bread flour
187g eggs (3 eggs + 1 yolk + whatever is required from last egg white)
200g levain (quantity above with evaporation)
Mix well, ~10min in stand mixer (while adding in the butter).
Let rise for a good 6 hours in warm area, won’t quite double in size. Then, overnight in the fridge.
Next morning, use cold dough and some flour to make ~18 portions of 65g in tight little balls. They are quite sticky, it takes some time to get the hang of making tight dough balls that small!
Place far enough apart on generously floured trays so that they can spread out a double in size. They are very delicate at the end, and it will be very difficult to unstick them from the trays!
Brush with water and let rise for ~12 hours. Cover if not is a very humid environment (e.g. proofing oven). Can put in the fridge after the proofing, remove from fridge and do the final 2 hours of proofing in the morning.
Place (back) in the fridge for 30min as you prepare the oil, ~350F. Cooling them down makes them slightly less super difficult to pick up. Place in the oil with the side that was proofing on top downwards, into the oil (i.e. flip them). 90 seconds on each side.
Place on paper towel to remove the oil for ~1min, then coat with sugar. Can fill them with creme patissiere (see below, from same website).
4 egg yolks
4g vanilla extract
Bring milk to just under boil (don’t boil!) in a saucepan.
Mix all the other ingredients into a bowl.
Slowly pour milk into the other ingredients, whisking. Then pour back into the saucepan, and gently bring to a boil on medium. As soon as it starts to boil, it will be thick and make big bubbles, remove it from heat and pour it through a strainer into a clean bowl.
Cover the surface with plastic (push onto the surface to prevent skin from forming), and refrigerate until needed.
Make the dough, let it rise. Roll it out to a rectangle ~1cm thick (such that the width is less than the length of the loaf pan; allow for a good tolerance). Brush melted butter, sprinkle with filling, roll it up, gently and carefully pinch the seams closed. Place in greased loaf pan, seam side down, egg wash, and rise again until double.
Egg-wash + oven at 350F for 35-45min.
Remove from loaf pan when cooling, after 10min or so.
The recipe is timed to eat Sunday morning, but can be adjusted to Saturday morning by starting Thursday evening.
Friday morning (For Sunday morning croissant)
Feed starter to make 225g active starter by noon or so.
Friday at noon
Mix ingredients for detrempe in stand mixer for 4-5min. Just so it barely stays together (less gluten -> easier to roll).
Let it rise at warm temperature, ~4 hours (or whatever to double or more in size, could be 6-8 hours). Do a few stretch and folds at the beginning.
Use plastic wrap and an 8″x8″ cooking pan to make a flat square of butter (beurrage). It takes longer than you think.
Place detrempe and butter in fridge overnight.
Let the butter warm for 30min. Make sure the butter and dough have about the same consistency.
Roll dough out to a square 16 x 16 (double the butter). Place butter on the dough (rotated by 90 degrees) and fold the dough flaps over, like an envelope. Seal them well, pressing together. You now have an 8 x 8 dough with butter.
Roll the dough out to a rectangle, length 3 times the width (8 x 24). Fold one third over the middle, then the other third over that. (1st turn)
Let dough rest ~ 30min at room temperature (not too warm that butter melts, not too cold that butter shatters when rolled – should feel cool, not cold or warm). Refrigerate as needed. Can also let rest much longer than 30min (e.g. 8 hours, then leave it mostly in the fridge to ferment, take out ~30min before rolling so that butter warms up, but not too much). The dough should still spend some time (an hour here and there) out of the fridge to rise a bit if needed (it should puff up a little between folds).
Do a second turn, perpendicular to the first. Rest another30min (or more). Then do the third turn, perpendicular. Rest another 30 min or more , except if putting in the fridge over night.
A few options depending on the timing:
Refrigerate dough overnight. Get up early, roll croissants, proof for 2-4+ hours, put in oven.
Roll croissants, proof overnight on counter (covered with plastic). This till required a ~2 hour proof in the oven on proof setting in the morning.
Freeze the croissants after rolling them. Then, thaw/proof overnight on counter and a few more hours at warmer temperature if needed.
Should use water or egg wash during proofing to keep surface soft. You can’t easily move the croissants after proofing, so proof them on whatever is going in the oven!
Proofing should make the croissants puffy, jiggly, at least two times larger (but ideally more, see pics). Time will depend on starter and temperature. Can do the proofing in a warmed up oven (then, it’s closer to the 2hr mark).
Proof (if needed, with egg wash if just before baking)
Egg-wash (egg + milk).
15-20min at 400F (I lowered it to 380 after 12min, and baked for 18min total, but it will depend on the size of the croissants). They are cooked when they are a nice deep golden brown! Maybe earlier!
To fashion croissants, divide dough in 2. Roll out dough to ~3-5mm, in a rectangle of height ~25cm. Make isoceles triangles with base 10cm. Roll into croissants. Use scraps! Should make of order 10 croissants for each half of the dough (so 20 total, but freeze half, 10 is a lot).