initially prepare a bread dough then instead putting it inside proofer, chill it overnight.
Next day morning roll the dough rectangle on a floured surface and laminate around 50% fat like puff pastry process.
Chill again for overnight and in morning give it a croissant shape (filling is optional).
proof the croissant finally for about 30 mins and bake at 200 c for 20-25 mins rotating the tray in between the baking process once.
(please write the detailed recipe according to the class held).
Next day morning roll the dough rectangle on a floured surface and laminate around 50% fat like puff pastry process.
Chill again for overnight and in morning give it a croissant shape (filling is optional).
proof the croissant finally for about 30 mins and bake at 200 c for 20-25 mins rotating the tray in between the baking process once.
(please write the detailed recipe according to the class held).
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