Recipe adapted from victoria bakes
Bread dough :-
210 gm Bread Flour
90gm All purpose flour ( I used Cake Flour)
30 gm Caster sugar
1 tsp Salt ( i used sea salt)
15 gm milk powder ( i omitted)
2 tsp instant yeast
180 ml cold water
45 gm unsalted butter
120 gm unsalted butter
Mixed & knead all ingredients for bread dough till soft & elastic.
Wrap the laminating butter using the bread dough immediately.
Wrap the laminated dough & place dough inside fridge & proof/rest for an hour.
After an hour, take out the dough , roll to rectangle shape. Do the 3-fold.
Put back into fridge & rest 30 mins
After 30 mins, rotate 90 degree. Roll in rectangle shape & do the book fold
Repeat this for another 2 times.
After final resting 30 mins, roll, cut & shape croissant .
Proof for an hour or till double.
Brush with egg wash
Bake at 200 deg celsius for 15 mins
look how flaky & soft & buttery in it
Morning breakfast with tuna mayo
see those flaky layers ...
Bring some to share with my colleague
HAPPY BAKING !