MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Croissants Part 1
Categories: Breads
Yield: 8 Servings

MMMMM----------------------DETREMPE (DOUGH---------------------------
4 2/3 c (605 g) A-P or bread flour;
More for dusting
1/3 c (66 g) granulated sugar
1 tb + 1/2 ts (12 g) kosher salt
2 1/4 ts (7 g) active dry yeast
3/4 c + 2 tb (214 g) water; room
Temp
1/2 c (120 g) whole milk; room
Temp
1/4 c (57 g) unsalted butter; in
- 1/2" pieces, chilled

MMMMM------------------BUTTER BLOCK & ASSEMBLY-----------------------
1 1/2 c (340 g) unsalted European or
European-style butter;
Chilled
A-P flour; for rolling
1 lg Egg yolk
1 tb Heavy cream

TWENTY-FOUR HOURS BEFORE SERVING, START THE DETREMPE: In the bowl of a
stand mixer fitted with the dough hook, combine the flour, sugar, salt
and yeast, and stir to combine. Create a well in the center, and pour
in the water and milk. Mix on low speed until a tight, smooth dough
comes together around the hook, about 5 minutes. Remove the hook and
cover the bowl with a damp towel. Set aside for 10 minutes.

Reattach the dough hook and turn the mixer on medium-low speed. Add
the butter pieces all at once and continue to mix, scraping down the
bowl and hook once or twice, until the dough has formed a very smooth,
stretchy ball that is not the least bit sticky, 8 to 10 minutes.

Form the dough into a ball and place seam-side down on a lightly
floured work surface. Using a sharp knife, cut two deep perpendicular
slashes in the dough, forming a "+." (This will help the dough expand
into a square shape as it rises, making it easier to roll out later.)
Place the dough slashed-side up inside the same mixing bowl, cover
with plastic wrap and let rise at room temperature until about 1 1/2
times its original size, 45 minutes to 1 hour. Transfer the bowl to
the refrigerator and chill for at least 4 hours and up to 12.

AS THE DOUGH CHILLS, MAKE THE BUTTER BLOCK: Place the sticks of butter
side-by-side in the center of a large sheet of parchment paper, then
loosely fold all four sides of the parchment over the butter to form a
packet. Turn the packet over and use a rolling pin to lightly beat the
cold butter into a flat scant 1/2" thick layer, fusing the sticks and
making it pliable. (Don't worry about the shape at this point.) The
parchment may tear. Turn over the packet and unwrap, replacing the
parchment with a new sheet if needed. Fold the parchment paper over
the butter again, this time making neat, clean folds at right angles
(like you're wrapping a present), forming an 8" square. Turn the
packet over again and roll the pin across the packet, further
flattening the butter into a thin layer that fills the entire packet
while forcing out any air pockets. The goal is a level and
straight-edged square of butter. Transfer the butter block to the
refrigerator.

Eighteen hours before serving, remove the dough from the refrigerator,
uncover and transfer to a clean work surface. (It will have doubled in
size.) Deflate the dough with the heel of your hand. Using the four
points that formed where you slashed the dough, stretch the dough
outward and flatten into a rough square measuring no more than 8" on
one side.

Place 2 pieces of plastic wrap on the work surface perpendicular to
each other, and place the dough on top. Wrap the dough rectangle,
maintaining the squared-off edges, then roll your pin over top as you
did for the butter, forcing the dough to fill in the plastic and form
an 8" square with straight sides and right angles. Freeze for 20
minutes.

Remove the butter from the refrigerator and the dough from the
freezer. Set aside the butter. Unwrap the dough (save the plastic, as
you’ll use it again) and place on a lightly floured surface. Roll the
dough, dusting with flour if necessary, until 16 inches long,
maintaining a width of 8" (barely wider than the butter block). With
a pastry brush, brush off any flour from the surface of the dough and
make sure none sticks to the surface.

CONTINUES IN PART 2

By: Claire Saffitz

Yield: 8 croissants

RECIPE FROM: https://cooking.nytimes.com

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