Ingredients

• 100g bread flour
• 2g instant yeast
• 100g water, room temp

Butter Block

• 330g unsalted butter
• 30g bread flour
  

Dough

• 500g bread flour
• 80g caster sugar
• 10g instant yeast
• 185g water, room temp
• 80g unsalted butter, melted
• 15g salt

Egg Wash

• 1-2 eggs
• 1 tbsp cream (per egg)
  

Method

Poolish

1. Mix together flour, yeast and water in a bowl or container.
2. Cover with cling wrap (or lid) and leave for 3-4 hours at room temp or overnight in the fridge.

Dough

1. Place water and the poolish into a large bowl. Mix until dispersed.
2. Add flour, sugar, butter, and yeast.
   
3. Mix together and let it rest for 15-20 minutes.
4. Add the salt and kneed for at least 5 minutes.
5. Shape the dough into a 25x18 cm block, around 2-3cm thick.
6. Cover in cling wrap and place in the freezer for 20 minutes.

Butter Block

1. Flour a bench and a rolling pin.
2. Beat the butter with the pin until it's about 1cm flat. Add flour as you go.
3. Fold over the butter using a bread scraper.
4. Beat it again, adding flour still.
5. Repeat that until the block is malleable.
6. End goal: a block about 35x15 cm.

Tbh I might have this bit all wrong.

Fold 1

1. Take the dough out of the freezer onto a floured surface.
2. Roll the dough from the centre outwards until it has doubled in size, 50x35 cm + 1cm thick.
3. Place the butter block in the middle (should be 1/3 width) and fold the sides over like a letter.
4. Roll the dough out to 1cm thick again.
5. Fold by thirds so it fits in the freezer. Don't forget to cover with cling wrap.
6. Leave in the freezer for 20 minutes.
   

Folds 2 and 3

1. Take the dough out of the freezer onto a floured surface.
2. Roll out from the centre until 1cm thick.
3. Place back in the freezer for 20 minutes, covered in cling wrap.

At this point you can choose if you want to bake these the next day or immediately. Place the dough in the fridge if you plan to bake the next day.

Shape

1. Take the dough out of the freezer onto a floured surface.
2. Roll out to 50x35cm, 1cm thick.
3. Using a pizza cutter, cut the dough length-ways in half - 50x18cm.
4. Cut into squares, then cut diagonally into right-angle triangles. You can decide how big they are. I don't care.
5. To shape, roll one end of the triangle towards the tip. Pull the tip around and place underneath the croissant.
6. Place onto baking paper and leave to rise for 1-2 hours.

Bake

1. Preheat the oven to 170c.
2. Beat the egg with cream to make a wash.
3. Paint the croissants and place them on the baking tray.
4. Bake for 15-30 minutes until dark golden.

Notes

• You'll want to work quickly. You don't want the butter layer to melt through the dough.
• The dough will keep in the freezer for 3 days. Let the dough defrost in the fridge overnight before baking.
  
• Paint the croissants on a cooling rack over the sink. This prevent pools of cooked egg around the base of the croissant.
• There's potential that the dough's water + butter could be replaced with full-fat milk My old recipe did this so I'm curious if it works here.