My recipe is 400gm of all purpose flour, 100 gm of bread flour, 2 tsp salt, 15gm yeast, 1 tsp nutritional yeast (optional but does help give more flexibility to dough) and 100gm of butter. I sand (rub) the butter into the dough until there are no big pieces and then whisk in the dry yeast, nutritional yeast and salt. While my kitchen add is running I add about 200gm of cold water. As the dough pulls together, you may have to add more but I like this rather than adding more flour. Your dough will need in mixer for about 4-5 minutes. What your looking for is a dough that can be touched without sticking to your fingers (it will clean the sides of your bowl but may still be attached at bottom). Dough temp should be about 75 deg F. I put it in the fridge for 6-12 hours (haven’t noticed the 12 does anymore than the 6), covered in plastic wrap. Then I make my butter block out of 250gm of butter and shape in a 7x7 square 9 (quart freezer ziploc is perfect). When it’s all ready, I roll my dough to 7x14, cut in half (I don’t like the fold because it creates a lip of dough without butter), then layer the butter between the two dough pieces. I may sure my dough a butter are roughly the same temp and the butter is 55 degrees. Otherwise it has a tendency to shatter when rolling. European butter may be different but this is for the regular american butter. I press my thumbs down 3 times along each side to anchor it, then beat the length of the dough with the rolling pin before starting to roll. I try to keep it 7-8” and roll out to 24”. Then do my first fold. I like doing 3 folds rather than a double fold and a single. Fridge for 30 minutes and repeat. After the third fold, I put it in the fridge again for 6-12 hours. I usually make sure I’m doing this so that the dough goes in the fridge in the evening. Then I’m ready to roll out the next morning. In the morning, I take out the dough and cut in half, wrapping one half and putting it back in fridge. The other half I roll out to To get the right thickness of dough (should be between 3-5mm), this recipe needs to roll out to 9x18 or whatever will give you an area of 162 sq inches. If I’m doing just croissants, I roll out to 9x18. If I want to do some ‘packets’ with ham and cheese, chocolate or almond filling, I might roll it out wider and shorter. Hope this makes sense. My husband said I need to do a youtube but …. I always trim end and sides slightly so they are ‘square’. The extra dough can be put in a plastic bag in the freezer. Next time you make croissants, that it out and just toss it into the mixer when you add the liquid. Tip from the professional pastry chef in my croissant class. This makes 6 lg croissants (the wide angle of the triangle will be 6” wide. I cut triangles because the offset ones you get when cutting a rectangle into ‘triangles’ offends my perfectionist nature. So doing both halves of dough gives you a dozen. Hope this helps.

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