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Croissant crispiness question

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I am making croissant dough, not to make croissant but Pain aux raisons. I made a set a few days ago and they came out very nice but I ran across this video and I was curious about the statement about making them crispy. In the video they say they mix water and flour the day before which will make them crisp. Will this really work? If so, do you mix all the the flour and water or what portion of the recipe?
I can adapt my recipe to do this but I am not certain the portions.
Edited by oli
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