Here is a concise summary of the provided text, a step-by-step guide to making croissants:
**Summary:**
* **Initial Preparation:**
+ Mix dough ingredients (flour, water, milk, sugar, salt, yeast, and softened butter)
+ Knead and rest for 30 minutes
+ Prepare high-quality butter block (with ≥82% fat) for lamination, rest overnight
* **Lamination and Folding:**
+ Roll out dough to 20x40cm, place butter block in center
+ Fold and laminate dough, repeating the process to achieve desired layers
+ Rest in refrigerator for 1.5 hours
* **Shaping Croissants:**
+ Roll out dough to 50x30cm, cut into triangles, and shape into croissants
+ Place on baking tray, brush with milk, and let rise at 26°C for 1.5 hours
* **Baking:**
+ Preheat oven to 180°C (ventilated program)
+ Brush croissants with egg yolk and milk mixture, bake for 20 minutes
* **Finishing:**
+ Cool on a grill, then serve; enjoying the flaky, layered, freshly baked croissants.
Here are the key facts extracted from the text, numbered and in short sentences:
**Ingredients**
1. **Flour**: 500g, average strength W260-W280
2. **Water**: 100g, at room temperature
3. **Whole Milk**: 150g, at room temperature
4. **Sugar**: 50g
5. **Butter**: 80g, with at least 82% fat content
6. **Salt**: 5g
7. **Dry Yeast**: 10g
**Process**
8. **Initial Rest**: 30 minutes at room temperature
9. **Refrigeration**: After initial rest, for 8-10 hours
10. **Butter Preparation**: Softened, then refrigerated overnight
11. **Dough Rolling**: To 20x40cm, then folded and rolled to 60cm length
12. **Folding**: Two folds, with 1-2 hour refrigeration in between
13. **Cutting**: Triangles cut from 50x30cm rectangle, with 10cm incisions
14. **Croissant Formation**: Triangles rolled up, with a small incision at the base
**Proofing and Baking**
15. **Second Proofing**: At 26°C, for 1.5 hours, using lukewarm water in the oven
16. **Oven Preheating**: 180°C, ventilated program, for 30 minutes
17. **Egg Wash**: Egg yolk + 2 tablespoons of milk, applied before baking
18. **Baking Time**: Approximately 20 minutes, at 180°C, ventilated program
19. **Cooling**: Immediately transferred to a grill to cool after baking