There's been a lot of practice and failure on making these and I bet if do this again I might fail again, I'm planning on making a tutorial video on these as well.
Waiting and proofing is the hardest part on making these but with patience(a Lot) I manage to do it...
200g Strong Bakers Flour
20g Unsalted Butter
130g Butter Block(46% of total dough weight, deduct 20g used from dough)
8cm x 28cm +\-
In a mixer Mix Flour/Water/Starter until it comes together and rest for an hour
Then add Sugar and salt then continue mixing and while mixing add butter gradually and continue mixing for about 8 minutes or more.
Move to a clean bowl and let it ferment(might take 4 to 5 hours or more depending on the room temp) when you see bubbles underneath or pockets of air or 50% doubled then start to flatten the dough to a square shape using a cling wrap or baking paper and a rolling pin. leave in fridge for 1 to 2 hours.
While the dough is in the fridge prepare the butter block. Flatten and make a square shape Almost Same size as the dough using cling wrap and a rolling pin.
After resting the dough in the fridge, spread with the rolling pin and start encasing the butter. Do 1 single fold and 1 double fold. When the dough is starting to become soft just rest in the fridge for 30 mins or an hour then continue.
After the folding cut and shape the dough. Proofing might take hours and hours, you have to deal with this some did it for 24 hours, but mine took like 8 hours to double and wobbly then Bake.
Baked it for 20 minutes @ 200c Deg
Next one is yeasted Croissant....
500g Strong Bread Flour
45g Unsalted Butter
15g Fresh Yeast
335g Unsalted Butter Block
8cm x 28cm +\-
My goal is making croissants using a stiff starter...
Youtube Channel - https://www.youtube.com/channel/UCUy-wB_IPjBl_cDydF0R2mg