Croissants

Method

1. Start. Mix dough, chill overnight, lock in butter, and complete one double turn plus one single turn.Watch for: Keep it covered during the rest; move on only when it is evenly cool or firm, including at the center. Scrape the bottom and sides once, then stop at the texture described; extra mixing can add air or develop unwanted gluten.
2. Then. Roll 4 mm thick, cut triangles, stretch gently, and roll without crushing.Watch for: Use only enough flour to prevent sticking and handle evenly so every piece bakes at the same rate.
3. Finish. Proof until jiggly and expanded; egg-wash and bake 8 minutes hot, then 12–16 lower.Watch for: Cover so the surface cannot dry out and judge readiness by volume and feel, not the clock alone; a cool room may need longer. Begin checking at the early end of the range; use the stated color, movement, or internal-temperature cue rather than time alone.