Artisan Croissant

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Previous Manipulation	Add all ingredients to bowl except lamination 2nd butter
Mixing Time	11' 1st Speed	0' 2nd Speed
Dough ºC / ºF	24 ºC
Bulk Fermentation	10'
Manipulation After Fermentation	Divide dough into three equal pieces
Scale	2425 Grams
Manipulation After Scale	Sheet out dough to the size of a greased full sheet pan. Cover with plastic and place in freezer for 30 minutes followed by refrigerator overnight.
Make Up	Prepare fat into lamination sheet and reserve at 15 ºC
Manipulation After Make Up	Laminate fat following 3-3-3 resting after the 2nd book. After the second book, fold rest in refrigerator for 30 more minutes and sheet to the size of the full sheet pan. Rest for an additional 2 hours before sheeting to 3 MM. Fluff dough and cut/roll to desired size and shape. Rest Covered in refrigerator overnight.
Final Fermentation	02:30:00	80 °C	80% Humidity
Manipulation After Final Fermentation	Spray with 30% diluted Sunset Glaze