This Croissant recipe is about as minimal equipment as you can get in a recipe. All it requires is some focus, and a little bit of patience. Oh, and a rolling pin helps too. Then you end up with beautifully flakey and buttery croissants that have a glossy crispy exterior, and a soft and rich inside. ITEMS USED: Kitchen Scale OXO Good Grip Stainless Steel Scale INGREDIENTS: 130g water @ 100 degrees Fahrenheit 6g active dry yeast 250g bread flour 30g granulated sugar 5g fine sea salt 25g unsalt
