Taking a pause with display art my daughter and I decided to finally try our hand at making laminated dough and croissants. We started Tuesday with me making the dough and putting it in the fridge for a cold overnight proof. Wednesday Marianna came over and we made the butter block and laminated the dough with three trifolds and put it in the fridge overnight. Today we shaped, baked, and ate.
Formula from Baking Artisan Pastries & Bread by Ciril Hitz. Butter was Kerrygold Pure Irish Butter 82% butter fat.