Crownies

Ingredients: 
3750 g Le Sinfonie Croissant flour
560 g granulated sugar
60 g salt
1875 g whole milk
250 g cold unsalted butter
175 g fresh yeast 
In a mixer fitted with the hook attachment combine the flour, sugar, salt, milk and butter and mix on low speed. After 1 
minute add yeast and mix in low speed 7 minutes, scrape and mix 8 more minutes in second speed. Pick the dough (a handful) between the hands and stretch, if it does not break and creates a thin elastic dough, it is perfect. It must have some 
elasticity. Scale dough for croissant (1500 g) and Bicolor (300 g). Knead the dough. For croissant, Stretch the dough to 
50x35 and keep in the freezer overnight. For Bicolor, stretch square and keep in the freezer.