This is my go at the basic croissant from the  Advanced Bread and Pastry by Michel Suas and baked in my wood fired oven.  The only changes to the formula was a change in yeast type.  The formula called for osmotolerant yeast and all that I have is active dry so I made the conversion even though it felt like a heap of yeast.   The book also did not call for any egg wash.  I don't know if that was because it was an advanced book and the egg wash was expected without mention or an egg wash was not required.  None the less I liked the end results.

Think I will work through his other croissant formulas.