Prepare the poolish

• Mix the all purpose flour, warm water and yeast.
• Ferment for 2 hours at room temperature or overnight in the fridge (preferred).

Mix the dough

• Warm the milk in the microwave for 30 seconds, then mix in the poolish.
• In a separate container, mix the flours, salt, sugar and yeast.
• Combine with the wet ingredients using a fork, then wet your hands and knead into a shaggy dough.

Rest the dough

• Let the dough rest in a warm area.

Fold and rest

• Fold the dough on itself several times.
• Rest again.

Fold and freeze

• Repeat the folding, flatten the dough, wrap it and freeze.

Prepare the butter block

• Flatten the butter between parchment paper to 0.5-1 cm.
• Chill in the fridge.

Laminate the dough

• Flatten the dough on a floured surface to about twice the size of the butter block horizontally.
• Place the butter block in the center, fold the dough to seal the butter, and roll out to 1 cm thick.
• Fold each end toward the center, then fold like a book.

Second fold and freeze

• Roll the dough again to 1 cm thick, fold into thirds, wrap and freeze.

Shape the croissants

• Flatten the dough to 0.5-1 cm thick.
• Cut triangles with a sharp knife or pizza cutter.
• Roll the triangles from base to tip and place on a sheet, tip side down.

Proof

• Proof the shaped croissants, or store in an airtight container for up to 1 week (defrost and proof takes 6-8 hours from frozen).

Preheat the oven

• Preheat the oven to 220C.

Egg wash

• Brush the pastries with egg wash.

Bake

• Place in the oven, lower to 200C and turn on convection. Bake for 10 minutes, rotate the pan and lower to 190C.
• Bake for 7-9 minutes more.