Salty Croissants

To prepare salty croissants, start by making the dough. Dissolve the yeast in room temperature water (1-2). In a planetary mixer with a hook attachment, pour in the two flours 3, 

then add the yeast 4 and sugar 5. Turn on the mixer until you obtain a homogeneous dough 6. 

Next, add the oil 7 and allow it to incorporate until the dough clings to the hook. Lastly, add the salt 8 and work for a few more minutes until it's absorbed 8. Transfer to a work surface 9 

and shape the dough into a ball 10. Transfer to a bowl, cover with plastic wrap 11 and let rise at room temperature for 2 hours. Meanwhile, transfer the butter to a floured work surface 12  

and roll it out with a rolling pin, adding a little flour 13 to create a 20x20 cm square about 0.2 inches thick 14. Wrap in plastic wrap 15 and place in the refrigerator. 

At the end of the rising time 16, transfer the dough to a floured work surface 17 and use the rolling pin to roll it into a 30x30 cm square 18. 

Place the butter block in the center of the square to form a diamond shape 19. Fold the edges of the dough towards the center of the butter block 20, joining the edges but not overlapping them. Seal the edges with your fingers 21. Let rest in the refrigerator for 10-15 minutes. 

Place the obtained square on a lightly floured work surface again and roll it to extend only one side 22 until it is 44 cm long and about 0.2 inches thick. Then make the first 3-fold by bringing one edge of the dough to 1/3 of the rectangle 34

and cover with the other edge 25: the first fold is ready. Cover with plastic wrap and let rest for at least 30 minutes in the refrigerator. Take the dough and place it on the floured work surface again 26; roll it out in the direction of the folds 27

until you obtain a rectangle of the same dimensions as before. At this point, repeat the 3-fold by bringing one edge of the dough towards 1/3 of the rectangle and the other to cover (29-30). Wrap in plastic wrap, place in the refrigerator for another 30 minutes, and make one last 3-fold as just done. Wrap again in plastic wrap and let rest again in the refrigerator, this time for about 120 minutes. 

Finally, take the dough and roll it to a thickness of about 2-3 mm until you obtain a rectangle 75 cm wide and 15 cm long. From this, cut 15 triangles with a 4-inch base and 6-inch height 32. At this point, hold firmly with one hand the base of one of the triangles and with the other hand gently stretch the dough to increase its length by 1/4 33. 

Now, all that's left is to roll up your croissant starting from the base without pressing or squeezing too tightly 34. You will need to make 2 complete turns, thus 3 coils 35. Prepare all the croissants this way and arrange them on a baking sheet, spacing them well apart.

Brush the surface with a beaten egg yolk 37 and decorate some croissants with white sesame seeds and others with black sesame seeds 38. Let them rise for an hour and a half at room temperature. Bake in a preheated ventilated oven at 392°F for 30 minutes, checking the cooking without opening the oven until they are golden brown. Remove from the oven 39 and let cool before cutting and filling your salty croissants.