1. Prepare the Dough:

1. In a stand mixer with a dough hook, mix flour, salt, sugar, and yeast.
2. Add cool water and mix on low for 2 minutes, then medium speed for 6 minutes, until a stiff dough forms.
3. Shape into a ball, dust with flour, place in a plastic bag, and refrigerate for 1 hour.

2. Incorporate the Butter:

4. Roll dough into a 60x20cm rectangle on a floured surface.
5. Flatten butter into a 40x19cm rectangle and place it over the bottom two-thirds of the dough.
6. Fold the top third over half the butter, then fold the bottom third up, sealing the butter inside.
7. Place dough in a plastic bag and refrigerate for 1 hour.

3. Lamination (Folding & Rolling):

8. Roll dough to 60x20cm, fold into thirds, rotate 90 degrees, and repeat twice more, chilling 1 hour between each turn.
9. After the final fold, refrigerate overnight (8 hours) to rest and rise slightly.

4. Shaping the Croissants:

10. Roll dough to a 42x30cm rectangle, about 7mm thick. Trim edges.
11. Cut into two long strips, then 12 triangles (12cm base, 15cm height).
12. Stretch each triangle and roll tightly from base to tip. Curve ends slightly.

5. Proofing & Baking:

13. Place croissants on lined trays, cover, and proof for 2 hours at 18–24°C until doubled in size.
14. Preheat oven to 200°C (392°F). Brush croissants with beaten egg wash.
15. Bake for 15–20 minutes until golden brown. Cool before serving.