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Shannon’s Famous-ish croissant bread recipe:
Preferment:
150 grams of water
150 grams bread flour
pinch of yeast
Let it ferment overnight for 12 hours
-final dough
bread flour, 405-415g
milk, 145g
egg, 50g- 1 large egg
honey, 40g
salt, 10g
instant yeast, 7g
butter, 41g, softened
levain, all
roll-in butter, 245g
1. Mix everything other than butter, knead until gluten starts to form then put in plastic wrap and leave in the refrigerator for 2-3 hours
2. Make butter block, put in the fridge for at least one hour before using
3. Roll out again and do one 3-fold or a double book fold, put in the fridge for one hour
4. Repeat step three once more if doing book fold and at least two more times if doing 3 fold.
5. Let dough rest for 2 hours in the refrigerator
6. Cut dough in half and put one half back in the fridge (we made enough dough for two loaves).
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