Croissant (Parisian Style Buttery Croissant)

Dough:

500g bread flour

250ml water (25 deg C)

11g instant yeast

3 tsp fine salt

50g granulated sugar

100g butter ~ soften

Butter Slap

250g unsalted butter ~ cold

Other

1 egg ~ glazing

Directions/Instructions:

1. Day 1: Place all dry ingredients into a bowl and mix them together.  Make a well and add the butter and liquid.  Bring together then place onto a floured surface.  Work the dough lightly for about 3 mins.  Do not overwork the dough as it will be harder to incorporate the butter on the next day.  Push the dough down to form a flat disk place a lightly floured tray, cover, and place in the fridge for at least 8 hours and up to 12 hours.
2. Day 2: 1 hour before taking the dough from the fridge.  Get butter and pound it with a rolling pin to make it nice and flat (6x8-inch) and place back into the fridge.  Take the dough out of the fridge and place it onto a lightly floured surface.  Roll out to form a square, then roll each side out to have an envelope with 4 thin corners with a slightly raised centerpiece.  Place the butter in the center of the dough.  Then pull in each corner to totally enclose the butter in the dough.  Roll the dough out into a long rectangle shape (24"x8").  Brush off any flour and fold into 3.  This is called a half fold.  Place back into the fridge and rest for 1 hour.
3. Again take the dough from the fridge onto a lightly floured surface, roll out to a long rectangle and give another half-fold, place in the fridge for another hour.  Repeat one more time so croissant dough would have had 3 half folds.
4. Place in the fridge on a lightly fold tray, cover, and leave for a good 12 hours.  This will help hold the layers that have created and make it easier for the final stage.
5. Day 3: Take the dough from the fridge, place it onto a lightly floured surface, and roll it out again to a good rectangle shape about 4mm in-depth.  With a sharp knife, cut the dough into 12 equal triangles.  At the top of each triangle and in the center cut a little about 1/4".
6. Fold the corners down, hold the "tail" and roll up the croissant making sure the "tail is on the bottom of the roll-up croissant.  Place onto a parchment paper tray.  Ensure it evenly space out.
7. Whisk egg and brush over each croissant.  Let the croissant rise for about 2 hours in double the size.
8. Pre-heat oven to 190 deg C.  Before bake the croissant, brush with egg wash again and bake for 15-18 mins.  It will be a nice golden and slightly crispy on the outside.