Humphry the snail bread

Croissants. I love to eat Sam's club croissants in bulk. I never thought this would be such a tedious process but now, my mere respect goes to the bakers who wakes up at 5 am to painstakingly make this bread........and sells it for a buck or two...

This is hard and this is still in beta so please follow it with a grain of salt. If you wish to follow it, please follow it precisely.

My goal is to make honeycomb interior croissant but I noticed that is evidently hard. I have use this reciepe with minor alterations.

Btw in order to make this, this requires a lot of planning ahead.

Stuff

Poolish

160 g of King Arthur Bread flour
160 g of water (heated to about 80 degrees F)
1/8 tsp of instant yeast (I used SAF instant yeast)

Dough

The poolish above
362 g of King Arthur Bread flour
135 g Whole milk
67 g of granulated white sugar
1 tsp and 1/8 tsp of SAF instant yeast
10 g of Redmond real salt
22 g of softened Plugra non salt butter
Roll in butter 286 g of Plugra non salt butter

Procedure

DAY 1: Make the poolish by mixing all the poolish ingredients above. Wrap the bowl tightly with cling wrap and leave it fo rabout 12 to 16 hours. It will become fuzzy like this below
DAY 1.5: Now we need to make the dough. Mix the poolish with all the ingredients above, omit the roll in butter, and make dough by using hand. The dough will look ugly. Wrap this tightly, and keep it in fridge overnight...
DAY 2: Soften the rollout butter and sandwitch it between two parchment paper or wax paper. Roll it out into 7.5 inch x 7.5 inch square. This should be not too soft or too hard.
Roll out the dough you kept in the fridge overnight into 11 inch by 11 inch then place the butter like this below
Fold the dough over the butter. MAKE SURE to cover all the butter with the dough. pay attention to corners and edges where butter may spill out.
Roll out into a 11 x 24 inch sheet. Do not let any butter spill out during this procedure
Cut one edge off from the dough to expose just like the gif below then fold it as if it is a buisness letter. You do this to prevent trapping excess dough into the fold.This will be your first fold

Folding technique
Wrap it and rest it in fridge for 1 hour minimum.
Make a 11x24 sheet again and repeat step 7 to 8 for two more times. More folds = less flaky dough. Keep about about three folds in total. I have yet to try two but I am lazy at this moment. Wrap it up and rest in fridge.
DAY 3: You can leave the dough over night after the third fold but if you are in a rush, rest about 2 hours before you make a sheet again
Cut the dough exactly in half. Use a measuring stick! Roll out the dough into 10x18 sheet
Mark a small cut on every 4.5 inch on one side of the longer part of the sheet. On the other side (the top) mark a 2.25 inch first and then every 4.5 inch thereafter. Using a measuring stick, make diagonal cuts from the corner to the top mark and repeat. Horrible pic below.
Cut a small cut on the bottom of the triangle, then gentle stretch it out. Roll from the bottom to the pointy top. Make sure to roll it tightly.

Folding technique
I like to stretch the tip a little so I can get more small "steps" on my croissants Here this is the end product
Beat one egg and add 1 tbsp of water.
Egg wash then let it proof for 1 to 2 hours. It will almost double in size.
Heat oven to 400 degrees.
Egg wash them again, then bake at 370 degrees for 12 minutes and 350 degrees for 15 minutes unitl crisp and brown.
You can add things in the croissant like this... but for chocolate croissants, you rather have it square. I do not have any picture or cutting tutorials of such master piece.