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Mix dry ingredients together
Add water and mix in stand mixer until combined
Add cold butter and mix for 15-20 minutes until window pane stage is reached
Rise for about 1 hour
Divide dough into 80g pieces
Shape into boules and rest for 15 minutes
Roll into tear drop shapes
Place butter chunk on the wide end and roll down into croissant-like shape
Cover and rise until doubled, approximately 45 minutes
Preheat oven to 450°F then drop to 400°F
Bake for 12-15 minutes