How To Make Proper Croissants Completely By Hand

This Croissant recipe is about as minimal equipment as you can get in a recipe. It's a no machine, as well as a no knead 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. Nothing beats homemade.

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Music - Vivre by Saib:
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Ingredients you'll need:
130g water @ 100 degrees Fahrenheit
6g active dry yeast
250g bread flour
30g granulated sugar
5g fine sea salt
25g unsalted butter, melted
1 egg yolk (about 18g)

Beurrage (butter block):
138g unsalted butter (ideally high butter fat European style butter like plugra, wuthrich, etc.)

Sample Schedule:
Day 1: (the night before maybe like 8 or 9 p.m.): Make your dough and prepare it for it's overnight rest.
Day 2:
9am-Make beurrage
9:25am - Encase butter in dough, roll and fold
10:30am - Second fold
11:30am - Roll dough out to correct size for slicing and shaping. Rest in fridge.
12:30am - Cut dough and shape croissants. Brush with egg wash and proof.
2:30P.M - Brush again with Egg wash
2:35 P.M - Bake