With flour and all the ingredients included until the salt prepare a sourdough and let it ferment 15 minutes.
Mix the butter with the flour and form with this dough a plate of 15 x 15 cm. Extend the sourdough so that a plate of 20 x 35 cm, place the butter plate on top. fold over the sides of the sourdough and squeeze them tightly.
Extend the sourdough so that it formes a plate 30 x 40 cm. From the shorter side fold twice the dough so that three layers form and place during 15 minutes in the refrigerator.
Repeat this process twice, always leaving the dough in between 15 minutes in the refrigerator.
Heat oven to 230 degrees. Form with the dough for croissants a plate of 40 x 25 cm, cut triangles with two sides of 25 cm and one of 10 cm and form bodies rolling from the shorter side.
Place on a baking sheet leaving enough space between a croissant and another. Beat the yolk with a little water, paint with her the buns and cook 15-20 the average height of the oven minutes.
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