Classic Croissant

Mix the bread flour, sugar, salt, and instant yeast, then knead in the milk and 30g softened butter until the dough is smooth and elastic. Wrap it closely and refrigerate it for 1 hour so it is cold before lamination begins. Shape 200g lamination butter into a 15cm square, place it inside the dough, and seal the edges around it. Roll the packet into a long sheet, make one single fold, and refrigerate it for 30 minutes. Repeat until the dough has received 3 single folds in total, keeping the resting periods between the turns. The butter and dough should feel similarly firm while rolling. If the packet becomes warm or the butter starts to soften, return it to the refrigerator before continuing. Roll the finished laminated dough into a long rectangle 5mm thick and cut long triangles. Starting at each wide base, roll the triangles gently toward their points so the outer lines remain visible. Proof the shaped pieces in a warm place for about 90 minutes, until they have doubled in size and developed a slight wobble, then brush them lightly with beaten egg. Bake at 200°C for 16 to 18 minutes. A deep golden surface indicates that the exterior has browned and the inner layers have had time to set. The cut interior shows the open structure produced by the butter packet and the 3 carefully chilled turns.