Classic Handmade Croissants from Scratch

Name: Classic Handmade Croissants from Scratch
Ingredients: 6 g active dry yeast; 130 g water; 250 g bread flour; 30 g granulated sugar; 5 g sea salt; 1 egg yolk; 25 g unsalted butter; 138 g European-style butter; 1 egg

#croissant#butter#yeast#baking#Joshua Weissman

Master the art of making flaky, buttery croissants entirely by hand with this detailed recipe. From activating the yeast to folding in the European butter and shaping the dough, follow these steps to create perfectly layered croissants with a golden crust.

Ingredients extracted via AI

6 g active dry yeast130 g water250 g bread flour30 g granulated sugar5 g sea salt1 egg yolk25 g unsalted butter138 g European-style butter1 egg

Procedure generated via AI

Dissolve 6 grams of active dry yeast in 130 grams of water warmed to about 38 °C (100 °F). Let it sit for 10 minutes until a foamy layer forms on top.
In a medium bowl, combine 250 grams of bread flour, 30 grams of granulated sugar, and 5 grams of fine sea salt. Mix thoroughly.
Add the activated yeast mixture, 1 egg yolk, and 25 grams of melted unsalted butter to the flour mixture. Stir with a spoon, then gently knead by hand until a smooth dough forms.
Lift the dough and tap it onto the work surface, folding it onto itself. Repeat this folding and tapping for 30 seconds to 1 minute until the surface is smooth.
Shape the dough into a ball, place it in a bowl, cover with plastic wrap, and chill in the fridge for 10 minutes.
Perform the first fold: gently stretch the edges of the dough toward the center, tap lightly with your palm, and repeat all around the dough’s edge. Turn the dough seam-side down, cover, and refrigerate for another 10 minutes.
Repeat the folding process once more, gently stretching and folding the edges. Wrap the dough and chill in the fridge for 25 minutes.
Place the dough on wax paper and roll it into an 18 x 18 cm square. Use a ruler and paper to trim the edges for an even shape. Cover and refrigerate for 12 hours.
The next day, slice 138 grams of European-style butter into even pieces. Arrange them on wax paper into a 10 x 10 cm square. Cover and fold the paper over the butter, turning it seam-side down. Gently pound and roll the butter into an even square. Chill for 15 to 25 minutes.
On a lightly floured surface, roll out the dough from four sides into an oval shape large enough to enclose the butter.