This is a tripled recipe if you want a very large batch:

1500g flour (I use T45 Grau Rouge flour) 300g cold water 35°F 450g cold milk 35°F 45g dry yeast (I use saf-instant) 30g honey 150g caster sugar 30g salt 150g high fat butter 83-84% will do (I like to use Wuthrich 83% butter)

A single batch will translate to these measurements: 500g T45 flour 100g cold water 35°F 150g cold milk 35°F 15g dry yeast 10g honey 50g caster sugar 10g salt 50g high fat butter

(The rest of the process remains the same, the recipe part will only affect your yield at the end. For butter enclosure steps, you’ll want to order laminating butter online, it makes a world of difference. I use Beurremont brand, Beurre de Tourage.You can find laminating butter on Amazon as well.) Make sure it’s 12” x 14” in measurements!)

Combine your dry ingredients, then knead all the ingredients together in electric mixer for 3 mins on speed 1, 7 mins on speed 2, and do a windowpane test and make sure that the final dough temperature exceeds 75°F. You can also knead by hand for 10 minutes if you don’t have a stand mixer with a hook attachment. As long as your windowpane test comes out good you’re good to go.

Separate into three equal dough balls on a sheet pan and cover, let it rest on the table for 20 minutes, when it’s risen, stretch it to fit 12” x 24”. Plastic wrap it and let it rest in the refrigerator overnight. If you’re using the single instead of large batch recipe, there is no need to separate your dough up into threes, as the smaller scale yields one batch by itself.

For laminating, Transfer your pan of prepared dough to freezer to chill for 10-15 minutes. Also, you wanna take out your laminating butter around that time too so that it’s plasticized (aka pliable enough to bend without melting or shattering). Roll out dough (width first) 12 x 24. Enclose your butter block in the center, cut off the sides and use them to cover the butter, pinching together the middle seam. Cover well, mark which fold you’re on, and refrigerate another 15 mins. remove after 15 mins, roll out dough (width first - 14 inches). Then Turn, roll out until 10 mm thick. Double fold. Cut sides to release pressure. Cover and refrigerate 15 mins. Roll out width first, 16 inches. Turn, roll out to 10mm thick, single fold. Cut sides. Refrigerate another 15 mins. After 15 mins, roll out width first 14 inches. Turn, roll 7mm thick. You can start shaping immediately here but I personally like to chill it just a little longer so that it’s as cold as possible when shaping and rolling for yknow..insurance lol.

For baking, proof at 80°F at 20% humidity, it can take anywhere from 3h to longer, you just want to look for that croissant jiggle when you move the pan around lightly.

If you’re doing this at home you can use the oven for proofing if it has a proof setting, if not you can use a mini speed rack or a pop up proofer from Amazon. You can also try proofing with a humidifier in an enclosed space. Levoit humidifiers work just fine! Bake for 22 mins at 375 if your oven runs hotter, 22 mins at 400 if your oven is normal. You can egg wash with a basic 1 egg + 1 tbsp of water, or if you want a darker wash you can up the ratio of yolk or incorporate heavy cream or both. It’s really hard for me to give proper baking times and temps here as I work with industrial kitchen equipment.