Croissant ingredientsfor making 8 croissants
dry active yeast 2g 1/2 teaspoon
room temperature water 155g 1/2 cup+2 tablespoons
unbleached all purpose flour or bread flour 330g 2 cups + 1/4cup
sugar 30g 2 tablespoons
salt 4 g 1/2 teaspoon
room temperature unsalted butter 20g 1 tablespoon
unsalted butter 180g 3/4 cup

425° F/218° C bake for 10 minutes first, then 375° F/190° C bake for 1214 minutes

BMG:
I Need to Start Writing Things Down by Chris Zabriskie is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/...)
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