• Divide your sugar in half (62g) and reserve some water from the 275g called for in the recipe (hold back about 50g).
• Put everything in the mixer except for the 62g sugar and 50g water. Mix on speed 2 for 5 minutes and then check dough for a medium consistency. Flip the dough over in the mixer to encourage an even mix.
• Add in the 62g of sugar and 50g water. Continue mixing on speed 2 another 5 minutes (10 min total now). You should have good gluten development and an improved mix. Mix another 3-4 minutes if not or add a fold during the bulk fermentation.
• Bulk fermentation 1 hour at 76F
• Scale out two pieces (approximately 850g each) and roll into a loose ball. On a work surface, use a rolling pin to roll out two flat evenly thick rectangles the size of a half sheet pan (10.5" x 16"). Dust your pans with flour and place the rolled out dough inside. Your pan may be a little wider than 10.5", but don't stretch your dough wider than 10.5".  Try to keep the dough pieces symmetrical and even in thickness. Cover with plastic wrap and place in the refrigerator at least 1 hour (or as long as overnight). 

LOCK IN THE BUTTER BLOCK

• Now prepare your two butter blocks. Cut off the zipper of a 1 gallon plastic Ziploc. Cut your butter into four 4oz pieces. Put two pieces in each bag (8oz per bag). Fold the opening and use a rolling pin to pound and roll the butter into the form of the bag. The final size of the rolled out butter in the bag should be 10.5" x 9". Frequently lift the plastic off the butter from both sides to prevent tearing while you do this. 
• Place this rolled out butter into the refrigerator for about 10 minutes so it firms up. When ready to use, cut the sides of the bag so only one end (the one opposite from where the zipper was) is still intact.  Carefully peel off one side of the bag from the butter, put it back on, flip it over, and do the same thing on the other side. This releases the butter from the plastic.
• Take the cooled dough out of the refrigerator and turn it over onto your work surface.  Roll out the long end so the dimension of the dough is closer to 10.5"x18".  It is important now that your dough and butter are the same consistency.  If the butter is really firm, wait until it softens slightly so it matches the way the dough feels.
• When ready, pull off one side of the butter plastic again and center the butter onto your rectangular dough.  The 10.5" portion of butter fills the narrow portion of the dough rectangle which is also 10.5".  In other words, the butter and dough edges should line up. 
• Now pull one end of the dough up and onto the center of the butter.  Do the same thing with the other side.  Press the two ends together so the seams are sealed. You have something that is now roughly a square 10.5" x 10.5" in dimensions and the butter no longer showing.  Take your rolling pin and gently roll it along the seam until you have a rectangle that is about 9" wide and 27" long (1:3 ratio of width to length).

FIRST AND SECOND TURN

• Now that you have a 9" x 27" dough piece, fold over a piece around 1/3 the length (about a 9" piece).  Now fold from the bottom another 1/3 piece over the top.  You end up with with a square-shaped 3-ply piece of dough.  It's important that you don't make these folds so you leave a gap between the edges and the fold.  You can pull things apart and reposition several times until you have it right.  This completes the first turn.  *Please refer to the pictures below and to these instructions each time a turn is called for.  When rolling out and stretching the dough, you need to make sure your works surface and your dough is well-floured.
• Now that you have a 3-ply folded piece of dough, rotate it 90 degrees and then roll it out again into a 9" x 27" piece.  Exactly as above, do another turn.  After you have done these two turn for both dough pieces, wrap them in plastic and place in the refrigerator for at least 1 hour to chill.

THIRD TURN

• After an hour, take out the dough pieces.  On a floured work surface, roll out each piece again to 9" x 27".  Remember that you are rolling the dough 90 degrees from where you rolled it last time.  In other words the sides that are folded become the new ends of the stretched dough.  As before, you end up with a square 3-ply piece of dough.  Re-wrap it in plastic and place back in the refrigerator for 1 hour.

SHEETING

• Take out your chilled dough.  On a well-floured work surface, roll out both dough pieces to approximately 10" x 16".  Re-wrap and place in the refrigerator for 30 minutes.
• Take out the 10" x 16" pieces and, on a well-floured surface, roll each piece out further to 10" x 24".  Make sure you roll them out with uniform thickness.  The final dough will be approximately 1/8" thick.

CUT AND SHAPE

• Use a round pizza cutter to carefully cut the long edges of the stretched dough so you have straight clean lines.  Put aside the scraps for later use (monkey bread). 
• Using a long knife (at least 12", like chef's knife or similar), cut 80-90g sized triangles from the dough. You should get about 12 triangles per dough piece for a grand total of 24 triangles.  Set scraps aside for later.  If you cut a triangle that is too small, just make a smaller croissant from it.
• Stretch the dough triangles so they are about twice as long as what you started with.  Place the wide end on an unfloured surface away from you and begin to roll it towards you.  Place the rolled pieces on a baking sheet with parchment paper.
• Once all your croissants are rolled out, egg wash them.  Avoid placing egg wash on the sides where the layers are and try to only wash the flat surfaces.  Egg wash is made with 1/2 yolk + 1 whole egg mixed together. 
• Proof for about 2-3 hours at 80F - longer if it is cooler.  You know the croissants are proofed when you jiggle the baking tray and the dough moves as it would if it were made of Jello.

BAKING

• Make sure to start your oven and set it to 400F approximately 1 hour before baking.
• When fully proofed, very carefully do a SECOND egg wash just like you did the first.  Be extra careful to brush gently to avoid damaging the croissants.
• Place in the oven at 400F.  After 5 minutes, lower the oven temperature to 375F.  Rotate the tray in the oven at this point to obtain an even bake. The croissants are very delicate at this point so do it carefully.
• Bake for about 22 minutes total with at least one more oven rotation around minute 15.  The croissants should be medium brown in color and darker where you placed the egg wash. 
• Place on cooling racks.  Croissants are best consumed within 3 hours of coming out of the oven.  You can freeze in a airtight container or bag what you don't eat.