Basic procedure for croissant:

1) mix dough

2) mix butter

3) lock in butter

4) give turn —> 3 single croissant folds (rest after 1st fold)

5) Shape

6) retard/proof @ 75°

7) egg wash, and bake @ 400°F

The difference between puff pastry and croissant dough, is that croissants have leavener, while puff pastry does not

Recipe

8 oz milk

.5 oz fresh yeast

.5 oz sugar

.25 oz salt

1.5 oz butter

14 oz bread flour

Mixing method

Improved mix –> reduces gluten development, reduces oxidation, improves extensibility

3 min at speed 1

3-5 min at speed 2 until dough just comes together.  Dough should be between 65-70°F if <65° put in proofer until it reaches 65°F, if > 70° put in cooler until it comes below 70°F.

Bulk ferment 1.5 hours @ 75°F

Shape with croissant cutter, and fill with desired fillings and bake.