Thanksgiving 3 Day Croissants

So to take advantage of the time off, and create something pretty magical from scratch, I'm using a french 3 day croissant recipe I've used in the past.


Recipe (9 pages, filled with photos): Weekend Bakery (avid home bakers from Netherlands)

The end goal:




I've just completed Day 1:

DAY 1
Making the croissant dough
We usually do this part in the evening. Combine the dough ingredients and knead for 3 minutes, at low to medium speed, until the dough comes together and you’ve reached the stage of low to moderate gluten development. You do not want too much gluten development because you will struggle with the dough fighting back during laminating. Shape the dough like a disc, not a ball, before you refrigerate it, so it will be easier to roll it into a square shape the following day. Place the disc on a plate, cover with clingfilm and leave in the fridge overnight.

Ingredients for the croissant dough

500 g French Type 55 flour or unbleached all-purpose flour / plain flour (extra for dusting)
140 g water
140 g whole milk (you can take it straight from the fridge)
55 g sugar
40 g soft unsalted butter
11 g instant yeast
12 g salt

Other ingredients

makes 15

280 g cold unsalted butter for laminating
1 egg + 1 tsp water for the egg wash




From my experience, this recipe yields amazing results but you can't rush it. I tried the 2 day version last time, and they were a little bit flat and didn't get the crumb (bread term for the inside of the baked good) that I wanted.

I'll post actual photos of the final product.