Tartine Croissant

From "taste of artisan": Tartine Croissants - Taste of Artisan

Note: I took 1/2 the recipe and converted to cups and tsps. This recipe uses poolish and starter-based leaven. Follow any standard recipe for folding of butter and turning, forming crescents, and egg-wash. See Sphinxmoth: Continuous Croissants for more discussion of folding.

Leaven: 1/2 Tbs of home-made sourdough starter, mix with .8 cups flour and .4 cups water - rest in fridge overnight.

Poolish: .5(-) cups water, .8 cups flour, 1/2-1 tsp dry yeast - rest in fridge overnight.

Milk (room temp): 1(-) cups [leaven and poolish contribute about 1 cup of additional liquid]

Flour: 4 cups

Unsalted butter:1 3/4 sticks.

Salt 1(+) tsp

Sugar: 3 Tbs

dry yeast: 1(-) tsp

Mix poolish, leaven, and milk in a big bowl. Mix other dry ingredients, cover and rest for an hour. 

Knead for <10 sec. Then rest for 1.5 hours (drag and fold 4 corners 3 times, with 1/2-hour rest between)

Rest in Fridge for 3 hours.

Using butter rectangle, do standard folding 3 times with 1-hour rests in fridge between turns. Then form the crescents and allow to rise for 1-2 hours on parchment papered baking pan. Pre-heat to 425, do an egg-wash, bake ~25 minutes [check progress]