Croissants

MILK - cold  48 oz..
YEAST  4 oz.
BREAD FLOUR  5#
 SALT  2.25 oz.
 SUGAR  6 oz.
 BUTTER - softened  8 oz.
 BUTTER  3#
 BREAD FLOUR  3 oz.

Yields: 120 Croissants weighing 1.75 oz. each.

METHOD:

1. DOUGH (detrempe): Mix the first 6 ingredients together - "Straight Dough Mixing Method". Mix on low speed for " 5 minutes" until a smooth loose dough is formed - do not overwork the dough! Allow to rise for 30 minutes. Then pin-out the dough out into the size of a sheetpan. Then place the dough onto a parchment lined and lightly floured sheetpan, and retard for 30 minutes.

2. BUTTER BLOCK (beurrage): Combine the remaining butter and flour, and knead until pliable and lump free. Spread evenly over 2/3 of a parchment lined sheetpan. Place in the refrigerate for 10 minutes.

3. When the butter and dough have reached the same consistency, place the dough on your work table, brush-off any excess flour, and cover 1/2 of the dough evenly with the butter.

4. Fold the other half of the dough over to cover the butter, seal the edges well.  You have completed the LOCK-IN. Turn 90 degrees.

5. Roll out to 3x the width of a sheetpan, and as long. Complete the 1 3-FOLD. Refrigerate 30 minutes.

6. Complete the 2 3-FOLD, refrigerate 30 minutes, and the final 3 3-FOLD (total of 81 layers). Wrap tightly and refrigerate. Use the 2nd day.

GUIDELINES:

1. Pan 20 croissants per sheet pan. Reverse the last row of croissants to prevent the tips from over-browning!

2. French egg wash (equal parts yolks and cream) - before and after proofing.

3. Proof until doubled in size. When the sheetpan is shaken, the croissants should jiggle.

4. Bake @ 425 F.