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1
Preferment: In a mixing bowl, stir the warm water and yeast together.
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2
Wait for it to foam, about 2-4 minutes.
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3
Add flour and mix on low speed for 3 minutes with a mixer (or 5 minutes by hand).
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4
Cover and let rest at room temperature (70-75 degrees) for 12 hours, until tripled in bulk.
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5
Dough: In the mixer bowl, combine the water and milk.
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6
Add 1 tsp of the sugar.
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7
Sprinkle the yeast over the warm mixture and let sit until it starts to foam, 2-4 minutes.
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8
Add flour, the remaining sugar and softened butter along with the preferment.
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9
Mix with the dough hook, stopping to push the dough down the dough hook.
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10
Knead until the dough pulls into a translucent sheet without tearing, about 12 minutes.
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11
The dough will be soft and supple.
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12
If working by hand, knead for about 15 minutes.
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13
Transfer the dough to a large, lightly oiled bowl and cover with plastic.
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14
Let rise at room temperature until doubled in bulk- about 1 hour.
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15
On a lightly floured surface, roll the dough into a 12 x 14 inch rectangle about 1/2 inch thick.
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16
Transfer dough to a parchment lined baking sheet, brush off all excess flour and cover with plastic.
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17
Put into freezer until it is as firm as the chilled butter.
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18
5 minutes before the dough is finished chilling, lay the butter between 2 sheets of plastic.
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19
With a rolling pin, pound butter into a 12 x 7 inch rectangle that is uniformly thick.
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20
Even out the rectangle with your hands and/or a dough scraper.
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21
Lay the dough on a lightly floured surface and position the butter on one side of the dough rectangle.
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22
Line it up parallel with the edges and leave a 1/4 inch margin.
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23
Fold the rest of the dough over the butter.
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24
Pinch the edges to seal in the butter.
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25
Fold the pinched edges over.
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26
Position the dough with the folded edge away from you.
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27
Roll the dough into a 10 x 20 inch rectangle that is about 1/2 inch thick.
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28
Fold 1/3 of the dough toward the center, brushing off excess flour.
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29
Fold the other 1/3 of dough over the two layers- like a business letter.
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30
Wrap dough in plastic and refrigerate for 30 minutes.
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31
Remove dough from the refrigerator and roll it out to a 10 x 20 inch rectangle, fold, rewrap and chill as before.
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32
Repeat this sequence one more time.
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33
After the final chill, roll dough into a 19 x 25 rectangle that is 1/8 inch thick.
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34
Trim ragged edges and slice dough in half.
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35
Leave the halves in place.
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36
On the upper half of the top strip, measuring from the left corner, cut small notches every 4 1/2 inches.
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37
On the lower edge of the bottom strip, do the same thing.
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38
With a pizza cutter and a ruler, connect the upper left CORNER of the top strip to the FIRST NOTCH of the bottom strip.
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39
Continue making parallel diagonal lines.
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40
Now connect the lower left corner of the bottom strip to the first notch on the top strip to cut a triangle.
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41
Continue until you end up with 20 triangles mand some scraps.
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42
Cut a small notch in the middle of the base of each triangle and dab the three corners with egg wash.
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43
Take each triangle and pull gently at the base so that the notch separates.
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44
Fold the edge of the base over twice- 1/2 inch at a time, pinching as you go.
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45
With one hand roll the base towards the tip while pulling gently on the tip with your other hand.
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46
Finish the roll so that the tip is underneath the croissant.
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47
Lay on a parchment lined sheetpan so that the lines of the roll converge toward you.
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48
Leave at least 1 inch between croissants.
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49
Gently curve the ends of each croissant together toward you, pich and brush the croissant with egg wash.
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50
(If you wish to freeze for later use, do it at this stage,) Let them rise uncovered at room temperature untli they double- about 1 hour.
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51
Heat the oven to 375.
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52
Bake the croissants in the hot oven for 18-20 minutes or until deep golden brown.
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53
To check for doneness, push gently on the inner curve of the croissant.
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54
If it springs back they are thoroughly baked.
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55
If frozen, let thaw over night in the refrigerator and then let rise (it will take about 2 hours) before baking.
