Knead all the ingredients except the yeast, colouring and Debic Croissant Butter for 5 minutes on speed 1.
Knead for 5 minutes on speed 2.
Add the yeast and knead for 5 more minutes.
Ensure the dough temperature is between 22–24ºC.
Divide 2700 g of dough into portions.
Colour the remaining 300 g green.
Shape into balls and rest on a covered work surface for 15 minutes.
Roll out on a 60 × 40 cm tray.
Freeze until the dough reaches 2ºC.
Transfer to the fridge (max 3ºC) until the next day.
Laminate with Debic Croissant Butter using one double fold and one single fold.
Place the green dough on top.
Rest 30 minutes in the freezer and 30 minutes in the fridge.
Cut into 10 × 20 cm triangles.
Roll straight from the bottom.
Stand upright and prove at 28ºC for 1½ hours.
Bake at 170ºC for 17 minutes.
