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Three Day Classic French Croissants


INGREDIENTS

For the poolish :
½ cup + 2 tsp (140ml) water
1 cup (125g) French Type 55 flour or unbleached all-purpose flour
2 tbsp (17g) Instant yeast
For the dough:
3 cups (375g) French Type 55 flour or unbleached all-purpose flour (+ extra for dusting)
2 ½ tsp (12g) salt
1/3 cup (65g) sugar
½ cup + 2 tsp (140ml) whole milk, cold
2 ¾ tbsp (40g) unsalted butter, at room temperature and cubbed
For laminating:
1 cup (250g) unsalted butter, cold
1 egg + 1 tsp whole milk (egg wash)
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