> ## Content Index
> Fetch the complete content index at: https://astrix-proof.adrianoamalfi.com/llms.txt
> Use this file to discover other available public pages before exploring further.

# The Saturday croissant, step by step
- URL: https://astrix-proof.adrianoamalfi.com/the-saturday-croissant/
- Published: 2026-07-22T13:45:51.000Z
- Updated: 2026-07-22T14:09:52.000Z
- Description: Two days, six folds, and the smell that gets the queue out of bed. The full method from the bakery.
- Author: Iris Bemba
- Tags: Bread

This is the recipe we actually use, not a simplified one. It takes two days because it has to; the flavour comes from the overnight rest, not from anything you do with your hands.

## Friday

1. Mix the dough — flour, water, milk, a little sugar, salt, yeast. Knead briefly. Rest one hour, then fridge overnight.
2. Beat the butter into a flat square between two sheets of paper. Fridge.

## Saturday morning

1. Lock the butter into the dough. One double fold, rest thirty minutes cold.
2. Two more single folds, thirty minutes cold between each.
3. Roll, cut triangles, shape. Prove two to three hours — they should wobble, not spring.
4. Bake hot, then drop the heat. Twenty minutes total.

⏱️

The prove is the step everyone cuts short. Under-proved croissants leak butter and come out dense. If they are not jiggling, they are not ready.

Eat one standing up, before the shop opens. That is the baker's fee.