100 ml barely warm water
1 tsp active dry yeast
8 gr salt
80 gr + 250 gr butter
Set the bowl aside and let rise for about 1 hour.
Add the remaining flour, the butter (80 gr) and salt and knead the mixture for 1 minute.
Repeat with the other flaps for 2 times, as done earlier.
With the rolling pin, press the dough to elongate it slightly, then fold and wrap once again.
Put the dough on the baking sheet and cover with plastic wrap.
Refrigerate for overnight.
Roll the dough into a long and narrow strip with thick 1/2 cm.
Using a paring knife, make triangles and roll starting from the base into a croissant shape.
100 ml acqua tiepida