Croissant dough

Instructions

1. 1

   Remove a quarter of the flour and make a ball of dough with the dissolved yeast in 1/2 cup of warm water.

2. 2

   Let it rise to double its volume in a warm place.

3. 3

   With the remaining flour, sugar, salt, and milk, make a dough, add the levain.

4. 4

   Place it.

5. 5

   Proceed as for puff pastry.

6. 6

   Butter very firm at intervals with a rolling pin, enclose it in the extended dough.

7. 7

   Lengthen into a rectangle and fold into

8. 8

   8. Chill for 25 minutes.

9. 9

   Repeat this operation twice.

10. 10

    Finally stretch the dough to 4 mm thickness.

11. 11

    Cut strips 12 cm wide, cut triangles with a base of 10 cm. Place a strip of dough along the base of each triangle, roll it like a cigar by stretching the top to elongate the dough.

12. 12

    Place the croissants on a dry, ungreased baking sheet, stretch them lengthwise and shape them.

13. 13

    Cover with a kitchen towel, put them in a warm place to triple their volume.

14. 14

    Glaze with egg, bake in a very hot oven (Th. 8 or

15. 15

    .

16. 16

    Bake and glaze for 20 minutes.