Croissant

In a large bowl, combine the bread flour, granulated sugar, fine sea salt, and instant dry yeast.

Add the cold water and 30 grams of unsalted butter (cut into small pieces) to the dry ingredients. Mix until a shaggy dough forms, then turn out onto a lightly floured surface.

Knead the dough for about 5-7 minutes until it is smooth and elastic. Form into a ball, flatten slightly, wrap in plastic film, and refrigerate for at least 2 hours, or preferably overnight.