Two Day Classic French Croissants

pardonyourfrench.com

Kris

subheading: For the poolish :

½ cup + 2 tsp (140ml) water

1 cup (125g) French Type 55 flour or unbleached all-purpose flour

2 tbsp (17g) Instant yeast

subheading: For the dough:

3 cups (375g) French Type 55 flour or unbleached all-purpose flour (+ extra for dusting)

2 ½ tsp (12g) salt

⅓ cup (65g) sugar

½ cup + 2 tsp (140ml) whole milk, cold

2 ¾ tbsp (40g) unsalted butter, at room temperature and cubbed

subheading: For laminating:

1 cup (250g) unsalted butter, cold

1 egg + 1 tsp whole milk (egg wash)

Directions at pardonyourfrench.com

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