How to make perfect croissants at home - Hand lamination (full tutorial)

Hi everyone, It's me, Bake The Sadness!
This is the 3rd video tutorial about baking croissants at home. The video still focuses on hand kneading and hand lamination with complete detailed information and cut scenes so you can observe how I made excellent flaky, light buttery croissants.
I hope you will enjoy the video!

THE RECIPE:

1/ Recipe with T45 flour (make 6 croissants):
- 250g T45 flour ( cake flour; 11-12% protein content)
- 125g water
- 7g whole milk powder (full-fat)
- 25g regulated sugar
- 6g sea salt
- 12g fresh yeast (+ 4g water to make yeast paste)
- 60g unsalted butter (softened, high quality, 82% fat)
- 130g unsalted butter (to make butter sheet for lamination)

Note:
- Flour T45 can be replaced with T55 flour (all-purpose) or T65 flour (bread flour)
- Water + milk powder can be replaced with whole milk (full fat)
- Fresh yeast can be replaced with instant dried yeast (7g instant dried yeast + 10g water for recipe above)

2/ Substitute recipe (make 6 croissants)
- 170g bread flour (13% protein)
- 80g cake flour (8,9% protein)
- 60g full-fat milk
- 65g water
- 25g regulated sugar
- 6g sea salt
- 7g instant dried yeast + 10g water (yeast paste)
- 60g unsalted butter (softened)
- 130g unsalted butter (lamination)

3/ Egg wash:
- 1 egg yolk
- 15g egg white
- a pinch of salt
- 5g cream

Assembling:
Croissants: 35cm length x 8cm width x 4mm thickness
Baking:
- Convection oven: 175C - 16,18 minutes
-Conventional oven: 190-200C; 20-22 minutes
The baking temperature can be changed due to the oven

If you have any doubts or questions related to croissants baking, leave comments below!

Thank you!
--Bake the sadness away--
#croissant #croissantrecipe #tutorial #baking #viennoiserie