Add the water to the mixing bowl. Scale each of the dry ingredients together, putting each of the small portions at 12, 3, 6, and 9 against the side of the bowl. Add the dry ingredients and butter to the mixer and turn it to low speed. Mix for 1 minute them turn to medium speed and mix for three minutes. After three minutes the dough should be very smooth and have an almost velvet feel. If that is not the case, mix for another minute.

Remove the dough to a counter. Kneed the dough a couple of times to create a tight uniform ball of dough. Wrap tightly in plastic wrap and place in the refrigerator overnight.

While the dough is resting, prepare the butter. One stick of butter is 113 grams. Guess well and slice your stick into quarters the long way. Cut the balance of the butter in the same shape. Piece the slices together on waxed paper to form a rectangle. Place another piece of waxed paper on the butter. Using a rolling pin or a meat mallet, smooth side please, pound the butter carefully to be about ¼ of an inch thick BUT also as uniform a rectangle as is possible. I know, it ain’t easy. Place that butter in the cooler also for tomorrow.

On rolling day, roll the dough into a rectangle about three times as wide as high. Brush away the excess flour, and place the prepared butter just off center on the dough leaving an edge at the top and bottom to seal in the butter. Fold the short end of the dough over the butter then the long end. It’s good if there is a bit of overlap, but at least make sure the edges touch so they can be pinched together. Press the edges together to seal in the butter.

Croissant dough success depends on a series of rolling the dough, folding, turning the dough and rolling again, such is the case here. Roll the dough long in the direction of the seam. Work to make a rectangle of the approximate size as before. Since the dough is being worked, it will be more difficult to roll. Don’t press to hard or you risk breaking the seal of the butter. Once the dough is rolled, brush off the excess flour, fold the dough into thirds as you fold a letter. Brush flour off each layer of dough before you fold. At this point, place the dough on a sheetpan, cover with plastic and chill for at least 30 minutes.

When the dough has rested and is cool again, repeat the rolling and folding and cooling process two more times. After the last fold, place the dough back in the cooler to rest and chill.

Roll the cooled rested dough again, this time working to get the dough about 3/8 of an inch thick. Use flour to keep the dough from sticking both from the counter and from the pin. When the dough is rolled to the right thickness, brush away the excess flour. If the dough height is 8 inches or so, that is a good length for a croissant triangle.

Using a pastry wheel or a long French knife, trim the long edges of the croissant dough. Then, cut the croissants into triangles. Make a half inch cut in the base of the triangle. That is the inside of the roll. Gently spread the base of the triangle and roll the croissant. Here is a video. He uses a sheeter. The take-away here is the cutting and rolling of each croissant.

Proof the croissant. This is a matter of time and not heat. You need some heat, but if you can control your proofer, do not set the temperature above 90 degrees F. Too high, even 95, and the butter will melt out of the croissants and that is heartbreaking. Patience is the key here. The croissant can be frozen at this point. Place them on a lined sheetpan and when frozen solid, store them in a zip top bag. To bake, place the desired croissant on a baking sheet lined pan and allow to thaw in the refrigerator. In the morning, place them in the proofer.

Bake them in a 425 degree oven for 12 -14 minutes. As soon as they are in the oven, reduce the temperature to 350 degrees and bake till nicely golden brown and delicious.