Croissants - Made from Scratch

      Recipe by Nicole Plue

      **Dough**

      - ¾ cup plus 1 tablespoon (193 grams) cool tap water

      - 4¼ teaspoons (13 grams) osmotolerant instant yeast

      - 4 cups plus 2½ tablespoons (521 grams) all-purpose flour

      - ¾ cup plus 1 teaspoon (185 grams) cold whole milk

      - ¾ cup plus 1 teaspoon (98 grams) bread flour

      - 5½ tablespoons (44 grams) whole wheat flour

      - ⅓ cup plus 1 tablespoon (79 grams) granulated sugar

      - 2 tablespoons plus 1 teaspoon (33 grams) unsalted butter* (European-style), softened

      - 4 teaspoons (12 grams) kosher salt

      **Butter Block**

      - 1⅓ cups plus 2 tablespoons (330 grams) unsalted butter* (European-style)

      **Egg Wash**

      - 1 large egg (50 grams)

      - 1 large egg yolk (20 grams)

      - 1 teaspoon (4 grams) sugar

      - ¼ teaspoon kosher salt

      **Instructions for the Dough:**

      In a stand mixer bowl, whisk the water and yeast together, allowing it to sit for at least 30 seconds. Incorporate the other dough ingredients and mix using the dough hook on low speed for 3 to 5 minutes, until the dough gains some strength. Move the dough to a container and cover it. Refrigerate overnight. The next day, prepare a butter block measuring approximately 8.5 inches by 8.5 inches; slight variations in size are acceptable. Note down your butter block dimensions.

      On a lightly floured surface, roll out the dough to match one dimension of the butter block while doubling the other. Check if the butter block fits. Position the butter block in the center of the dough and fold the ends to meet in the middle, pressing the seam down and lightly rocking the pin along the length of the dough to combine them. Rotate the dough 90 degrees and roll it out, completing a double turn, trimming the edges if needed. Cover and let it rest in the refrigerator for at least 45 minutes.

      After resting for 45 minutes, take the dough from the fridge, rotate it 90 degrees, and roll it out to perform a single turn, trimming the edges if necessary. Cover the dough and refrigerate it for a minimum of 2 hours.

      For the final sheeting, remove the dough from the refrigerator and let it sit at room temperature (ideally around 68°F) for about 30 minutes.

      For classic croissants, roll the dough out to a size of 9.5 inches by 23 inches. It may require a few attempts to extend the dough. If it shrinks, allow it to rest for 5 minutes. Trim the dough to 8.5 inches (21cm) by 21 inches (54cm). Mark every 8cm along the top long side. For the bottom long side, measure and mark 4cm over, then mark every 8cm. Starting from the top, cut triangles out of the dough connecting the top and bottom marks. Remove any excess flour from the surface. Hold the wide end of the triangle and gently stretch from the center towards the tip, taking care not to tear the dough. Clean off any excess flour from both sides of the triangle. With the tip facing away from you, slightly roll the top edge of the triangle outwards. Then gently roll up the triangle, preserving its center (be careful not to roll too tightly). Tuck the tip underneath before placing on the baking pan.

      **Proofing and Baking**

      *Oven Method:* Allow the pastries to come to room temperature. Mist with a light spray of water to prevent a skin from forming. Position the tray of pastries in a cold oven with an empty tray below it. Pour boiling water into the lower tray and close the oven door. The ideal temperature should be between 78°F and 80°F with 75% to 80% humidity. Using a digital thermometer/barometer can help in monitoring the temperature. When it drops, replace the water with more boiling water. It might take up to 5 hours for the croissants to proof.

      *Ambient Overnight Proof:* Before sleeping, take the pastries out of the fridge and lightly spray with water. Cover the trays with a large plastic bin or wrap in plastic, ensuring the plastic does not touch the pastries to prevent them from drying out. Let them sit for 10 to 12 hours depending on room temperature. In both methods, the croissants are ready to bake when they have approximately doubled in size and look puffy, with visibly separated layers at the cut edges. Lightly shake the tray; the pastries should wobble easily.

      Preheat the oven to 400°F convection (425°F conventional). Gently egg wash the croissants. Bake for 5 minutes