FLAKEY HOMEMADE CROISSANTS (Beginner Friendly)

Fresh, flakey croissants are the ultimate home bakers reward. Thanks to Magic Spoon for sponsoring this video. To try a variety pack, go to magicspoon.com/BrianLagerstrom & use code BRIANLAGERSTROM to get $5 off!
These croissants so flakey, buttery, and delicious that you wouldn't guess they're beginner friendly...or as beginner friendly as actual croissants can be. Cause let's face it, they're going to be a lot of work now matter what your skill level, but stick with me. The end result (and smell of your house) will be SO worth the effort.
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165g or 2/3c water (86F/30C)
165g or 2/3c whole milk
8g or 2 rounded tsp yeast
50g or 4tbsp sugar
515g or 4 1/8c ap flour (11.7% protein)
10g or 1 3/4tsp salt
40g or 2 7/8tbsp softened butter, cubed
Add water, milk, yeast, sugar, flour, and salt to the bowl of your stand mixer with dough hook attachment. Mix on medium speed for 2-3min. When dough begins to come together, add butter, one piece at a time. Once butter is incorporated, increase speed to high and continue to mix for about 5 minutes until dough is well combined and strong.
Transfer dough to a bowl and tuck and fold up under itself as shown @2:05 to create a round taught ball of dough. Place a cover on bowl and let sit at room temp for 90 minutes.
Flour dough then flip onto floured work surface. Roll the dough out into about a 18" (45cm) tall by 9" (22cm) wide. Place a piece of parchment over the top half of the dough, then fold the dough in half over the parchment. Place on a tray and refrigerate for 20 minutes. Remove butter sheet from the fridge, and allow to sit at room temperature until it's pliable and flexible as shown at 6:37. For me, that took about 20min at 73F room temp.
Remove dough from the fridge and roll out until it's 18-20" tall and 8-9" wide. Place butter on top of the dough near bottom short edge as shown @7:11. Pull top 1/2 of dough and fold it over the middle 1/3. Grab bottom of dough and fold that up over the middle 1/3. Pinch open seam together to seal in butter. Using a rolling pin, pound out and gently roll dough into about a 16" tall by 8" wide and complete a book fold as shown @8:12.
Refrigerate for 20 minutes. Pound and gently roll out dough in two stages. First into about a 16" (40cm) x 12" (30cm) ish. Cover with towel, refrigerate and allow to rest for 15min. Continue to pound out and gently roll into about a 1/4" thick slab that's about 18-20" (48cm) by about 14" (35cm). Cut into 8 even triangles. Roll from wide end to tip. Place rolled croissants onto parchment lined tray. Proof for about 90 minutes until about doubled in size. Brush with egg wash. Wait 20min and brush with another coat of egg wash. Bake for 18-20min in a 425F/218C oven until golden brown.
BUTTER SHEET
225g or 16tbsp softened, salted, not mushy butter (82% butterfat, shaped into an 8"x12" rectangle)
Using two pieces of parchment, fold two 8" (20cm) x 12-14" (33cm) rectangles that you'll use as a guide for your butter. Place butter between large pieces of parchment and roll out into a rectangular butter sheet as shown @2:22. Place in the fridge until the dough is ready.
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