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Calculate sufficient dough to produce 2 x 1.5 kg doughs
FDT: as cold as possible
Method: A.D.D., do not totally clear the dough
NOTE: The consistency of the dough depends on the type of roll in fat you use: eg. Hard fat = tight dough, soft fat = soft dough
Roll out dough to a rectangle
Shape the fat to a rectangle 2/3 of dough seize and place onto dough
Use butter for one dough and Royal Danish for the second dough as the roll in fat
Give a single turn
Cover with plastic and refrigerate for up to 20 minutes
Repeat turning two more time (3 single turns in all)
Roll and cut croissant as demonstrated by your teacher