metric weights 1 digital thermometer KitchenAid or stand mixer fitted with the hook attachment 1 small rubber spatula 1 medium mixing bowl Plastic wrap 1 medium saucepan 1 rolling pin 1 full-sized silpat 1 ruler 1 chef’s knife 2 sheet pans lined with parchment paper 1 pastry brush >> Read this recipe through twice from start to finish UNDERSTANDING INGREDIENTS I use all-purpose flour for the poolish, the liquid fermentation that kickstarts the action of the yeast and brings character to the flavor profile of the dough I use bread flour, which has more gluten, for the rest of the détrempe, the base dough I don’t use all bread flour, because that would introduce too much gluten and the dough would be difficult to manipulate when it’s being rolled out, turned, and shaped I also like to add a small amount of egg to the dough for flavor The choice of butter is crucial; you need a butter that contains at least 82 percent fat If butter contains less fat, it contains more water, and your dough will be sticky and difficult to roll More water also causes the croissants to rise tremendously during the baking process, as it evaporates in the oven, but because there are fewer solids in the butter ... 1 pastry brush >> Read this recipe through twice from start to finish UNDERSTANDING INGREDIENTS I use all-purpose flour for the poolish, the liquid fermentation that kickstarts the action of the. .. fermentation that kickstarts the action of the yeast and brings character to the flavor profile of the dough I use bread flour, which has more gluten, for the rest of the détrempe, the base dough I don’t use all bread flour, because that... much gluten and the dough would be difficult to manipulate when it’s being rolled out, turned, and shaped I also like to add a small amount of egg to the dough for flavor The choice of butter is