Croissant Dough

• 6 cups (1 lb. 5 oz./600 g) all-purpose flour

Begin your preparation a day ahead, early in the afternoon. Prepare what is called the détrempe (the flour-and- water paste needed before the addition of water): dissolve the yeast in ⅔ cup (150 ml) very cold water. Sift the flour into a mixing bowl and incorporate the salt, sugar, and dissolved yeast. Mix in the bowl of the mixer fitted with a dough hook unti