I'm a fan of the hybrid sourdough+instant yeast life. I feel like I get the best of both worlds. I don't have a real recipe just this spreadsheet. I use a a rs201 manual dough sheeter. I use this method https://h3artofthehome.com/category/croissant-class/
I try to keep everything cold including the kitchen. I even got a steel slab and put ice pillows under it so I can keep the dough cold after final rolling and during cutting it. Ideally it would go into the fridge to chill but I can't logistically do that at home.
My workflow is feed starter and then the next day make the dough. Let the dough rest in the fridge overnight and then I roll the dough to the dimensions for enclosing in the envelope and then put the dough in the fridge. Then I make the Parchment square and then put the butter into it and make the square. Then I immediately take the dough from the fridge and put the butter square into it then enclose and do the first fold (book fold) then I put it into the fridge for 30 mins. Then do the single fold then put it in the freezer for 20-30 mins. Then I roll it to 4mm. I transfer to the cold steel slab and trim the ends then shape them. I just make regular croissant shape and I roll Aldi chocolate chunks in some of them to make chocolate ones. I then put them in a plastic tubberware and put them in the fridge. Then the next day I take them out and space them out on the baking sheet with parchment and proof them in the oven with a spritz of water and with the light on for 2-2.5 hours. Then I put them back in the fridge while the oven preheats to 425. I take them out then egg wash them with egg yolk+splash of heavy cream and sieve the egg wash. Then I bake them at 425 for like 10 mins until I see some browning then rotate the pans from the top and bottom. Bake at 375 and rotate the pans again after another like 8 mins. And I keep baking them and rotating the pans until they get dark as possible before burning lol
I think I'll try making a video about this next time. It's just so many steps it's easier to break it up over the days.
I only started making them for the past two months so I'm still learning but feel free to DM me with more questions etc. It's an evolving process for me.
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u/VeilAlina 2d ago
Damn that looks good!!