Directions

1. Starter: Make sure you use an active starter or levain. Make sure your starter has been fed within the last 12 hours and is stored between a temperature of 75-80F.
2. Use a food scale to measure out all your ingredients into a mixing bowl (excluding the 4 vegan butter sticks). Make sure to not directly add the salt onto your start (it can kill the yeast). I suggest adding it in on the opposite side of the bowl as the starter. Using a dough hook on your standing mixer, mix until all ingredients are incorporated and form a ball around the dough hook. If you do not have a dough hook, you can knead by hand for 5 minutes.
3. Lightly flour a surface and roll dough out into a 12×12 inch square. Wrap in parchment paper and store in your fridge for 12-24 hours. Place a large sheet of parchment paper on the counter and cut each stick of butter in half and place all together 2 (long side) x 4 (short side). Wrap in the parchment paper leaving about 1.5 inches of room on each side of the butter square. Press into the butter and began to roll out . Continue rolling to form a slab of butter that is about 1 cm thick, 11 x 11in.
4. Lamenting the butter: Place the slab of butter to intersect the dough 90 degrees. Each corner of the butter should be aligned with the middle of each side of the dough. Fold the dough like an envelope over the butter, folding each corner to touch in the center and pinch so that there are no openings. Flip over and use a rolling pin and press gently across the top. Rotate 90 degrees and press gently across the top. Rotate and press 2 more times. Then, roll to make even, Wrap in parchment paper and place back in the fridge for 30-60 minutes.
5. Rolling and making the layers: Take the dough out of the fridge, unwrap the laminated dough and roll out to be about 8-10×24 inches. Measure into 3 sections(8-10×8 each) and fold like a letter to form 3 layers – fold the top half over the center half and then the bottom half overtop both of those. Wrap in parchment paper and place back in the fridge for 30-60 minutes. Take the dough back out and roll the dough out to be 10×24 inches again, fold like a letter again. Wrap and place back in the fridge for 30-60 minutes. Repeat this roll, fold, refrigerate step 3 more times. Wrap back in parchment paper and plastic wrap and refrigerate for 12-24 hours.
6. Shaping the croissants: Take the slab of dough out of the fridge. Lightly flour your surface and try your best to roll the dough out about 30-36 inches by 9 inches. Use a ruler to make make dents in the long side of the dough every 3 inches, repeat on other long side. Starting at the corner of your dough, use a ruler and pizza cutter to slice diagonally across to the 3 inch mark on the other side. Continue to “connect the dots” and diagonally slice from side to side till all the dough has been cut. Roll each triangle piece into a croissant (pictured above in the post). Place on a pan and cover and let sit at room temperature for 3-4 hours.
7. To bake: Preheat the oven to 400F. Make sure each croissant is 2-3 inches from each other. Bake for 18-20 minutes, or until golden brown. Optional egg wash substitute: Coconut oil, maple syrup, plant based milk or honey.