Procedure

Put the flour in the planetary, sugar, the fresh brewer's yeast dissolved in milk at a temperature of about 22 degrees (or dry beer put directly into the dough) and start working the dough. Halfway through the processing, add the salt and continue until the dough is smooth, homogeneous and well-strung.

Cover the bowl with the dough with plastic wrap. Leave to rise in a warm place at a temperature of about 27 degrees (oven with light on), until the volume doubles. Deflate the dough by turning it gently with the hand. Cover again with clingfilm and refrigerate for four to eight hours. After the interval of rest, transfer the dough to the work surface, slightly floured.

Roll out the dough to form a rectangle about a centimeter thickness. Mash the butter loaf with the rolling pin, Until obtaining a rectangle that covers two thirds of the dough. Fold the third of the dough not covered with butter to the center. Then fold the other third of dough towards the center, the one covered with butter. Put the dough in the refrigerator for 30 minutes.

After the interval of rest, roll out the dough again in the shape of a regular rectangle. Fold a third of the dough towards the center, then fold the other flap until you touch the smaller one. In the end, close the dough to book, that is, fold it in half. Put the dough back in the refrigerator for 30 minutes.

Let's get to the last lap. Roll out the dough again with the rolling pin on the floured work surface and perform a new fold: fold a third towards the center and then the remaining part to close. Put the dough back in the refrigerator for at least an hour.

Once you have ready the dough, To make croissants you have to roll out the dough half a centimeter thick in a rectangle of 65 centimeters by 40 centimeters. Then, trim the edges and cut them into two equal strips from which you will have to get many triangles of 10 centimeters by 18 centimeters: I take measurements with tape, for greater accuracy.

Make an incision at the base of each triangle of a centimeter and, to form the cornet, pull the two corners of the base of the triangle and roll the croissant from base to Summit. Brush the croissants with the beaten egg yolk with a tablespoon of milk and sourdough in a warm, about 24-30 degrees, for two hours: should double in volume.

Preheat the oven to 170 degrees, Brush the croissants again with egg and milk and bake for 14 minutes. Make it cool, sprinkle with icing sugar and serve.