8:00 PM: In a large mixing bowl (or the bowl of a stand mixer), combine the 235g of lukewarm milk and 85g of lukewarm water. Sprinkle the 5g of dry instant yeast and 55g of sugar into the liquid, stirring gently until completely dissolved.

Add the 10g of salt, all 500g of Janie’s Mill Organic Sifted Artisan Bread Flour, and the 25g of softened dough butter into the bowl. Mix by hand or on the lowest speed of your mixing machine just until the dry flour pockets vanish and a shaggy, cohesive dough builds.

Note: Do not try to develop structural gluten strength at this stage. The dough can remain slightly lumpy. Wrap the entire dough ball tightly in plastic wrap and transfer it directly into the refrigerator until the next morning; the gluten network will safely build itself entirely overnight.

8:00 AM: Prepare your rolling butter. The butter must be pliable but not too soft, sitting around 16–18°C (60–64°F). Place the 300g of butter between sheets of parchment paper and beat it down with a rolling pin, shaping it into a flat, square block measuring exactly 20x20 cm (7.8x7.8 inches). Chill the butter block in the fridge for just 5 minutes before rolling.

Remove the cold dough from the refrigerator. Roll it out into a broad rectangle measuring roughly 20x40 cm (7.8x15.8 inches). Place your pliable butter block directly into the center of the dough sheet.

Fold the outer flaps of the dough cleanly over the butter, sealing all the outer edges securely so no raw butter can leak out.

Using your rolling pin, gently push and roll the dough lengthwise from one side to another. Cut off the uneven short edges and stack them on top of the dough to release rolling tension. Complete your 1st Turn (Book Fold): fold the outer edges inward to meet in the exact middle, then fold the dough cleanly in half like a closed book.

Turn the folded dough block exactly 90 degrees. Roll it out lengthwise a second time, trim the short edges, and complete your 2nd Turn (Letter Fold): fold the top third down, then fold the bottom third up and over it like a business letter. Wrap securely in plastic wrap and rest in the refrigerator for 1 hour to cool.

9:30 AM: Remove the chilled dough packet from the refrigerator. Roll it out steadily into a long, even rectangle until it is roughly 5mm (0.1 inch) thick, ensuring the narrow side measures between 26–28 cm (10–11 inches).

Trim away any uneven edges. Using a sharp knife or pizza wheel, cut the dough sheet into uniform triangles with a base measuring exactly 8 cm.

Starting from the broad 8 cm base, roll each triangle up tightly toward the narrow tip to shape your classic multi-layered croissants.

Arrange the shaped pastries onto baking sheets lined with parchment paper. Choose your proofing timeline: * Standard Path: Cover loosely and let them proof for 4 to 5 hours at 74–78°F (24–26°C) until they double in size and look distinctly jiggly. * Fresh Breakfast Path: Transfer the covered tray directly into the refrigerator until 9:00 PM. At night, bring them out onto the counter to proof slowly overnight at a cool room temperature of 68–72°F (20–22°C) so they are ready to bake fresh in the morning.

Preheat your oven to 375°F (190°C). Whisk together the single egg and 2 tablespoons of water, then use a pastry brush to gently coat the top of each puffed croissant with the wash.

Bake at 375°F (190°C) for 20 to 25 minutes or until the outer laminated crust expands into a beautiful, even golden brown. Transfer to a wire rack to cool slightly before serving.