• For the dough: In the bowl of a stand mixer, whisk together the water and yeast. Let sit for at least 30 seconds. Add the remaining dough ingredients and mix with the dough hook for 3 to 5 minutes on low speed until the dough has some strength. Transfer the dough to a container and cover. Refrigerate overnight.
• The following day, create a butter block. Aim for 8.5 inches by 8.5 inches, but if it’s a little off in either dimension, that’s fine. Write down your butter block dimensions.
• On your lightly floured work surface, roll the dough out, matching one dimension of your butter block and doubling the other. Test to see if the butter block fits. Place the butter block in the middle of your dough and fold in the ends to meet in the middle. Press down on the seam and rock your pin back and forth lightly the length of the dough to marry the dough and butter.
• Rotate the dough 90 degrees and roll out the dough. Complete a double turn, trimming edges if necessary. Cover the dough and let it rest for at least 45 minutes in the refrigerator.
• After the 45-minute rest, remove the dough from the fridge and rotate 90 degrees. Roll the dough out and complete a single turn, trimming the edges if necessary. Cover the dough and let it rest in the refrigerator for at least 2 hours.
• For the final sheeting, pull the dough out of the refrigerator and let sit at room temperature (ideally around 68°F) for about 30 minutes.
• For classic croissants, roll your dough out to a dimension of 9.5 inches by 23 inches. It may take a few passes to get the dough to extend. If it shrinks back, let it rest for 5 minutes or so. Trim the dough to 8.5 inches (21cm) by 21 inches (54cm). On the top long side, mark every 8cm. On the bottom long side, measure and mark 4cm over, then mark every 8cm. Starting from the top, cut triangles from the dough, connecting the bottom and top marks. Dust off any excess flour. Place the wide end of the triangle in one hand and very gently tug from its center toward the tip. Avoid tearing the dough. Remove any excess flour from both sides of the triangle. With the tip facing away from you, roll the top edge of the triangle slightly out. Gently roll up the triangle, keeping the dough centered (be careful not to roll too tight). The tip should be tucked under before placing on the pan.

Proofing and Baking

• Oven Method: Let the pastries come to room temperature. Spray with a light mist of water to avoid a skin forming. Place the tray of pastries in a cold oven with an empty tray on the bottom. Pour boiling water into the tray and close the oven door. Ideally, the temperature should be between 78°F and 80°F with 75% to 80% humidity. A digital thermometer/ barometer is helpful to monitor the temperature. When the temperature drops, you can replace the water with more boiling water. It can take up to 5 hours for the croissants to proof. Ambient Overnight Proof: Before you go to bed, remove the pastries from the fridge and spray lightly with water. Leave the trays on the counter covered with a large plastic bin or enclosed in plastic. It’s best if the plastic does not touch the pastries. It’s important that the pastries do not dry out on the surface. Let sit for 10 to 12 hours depending on your room temperature. For either method, the croissants are ready to bake once they have somewhat doubled in size and appear puffy. Look at the cut edges. The layers should be visibly separated. Lightly shake the tray. The pastries should wobble freely.
• Preheat oven to 400°F convection (425°F conventional). Gently egg wash the croissants.
• Bake for 5 minutes and then drop the temperature to 350°F convection (375°F conventional). Once the pastries have started to take on color, you can rotate the pans if they are not browning evenly. Bake until a dark golden brown, 8 to 10 minutes more.

Egg Wash

• Whisk or blend together with an immersion blender.