Croissant Loaf
Directions
- 1Make the dough
- 2Make the dough
- 3Make the dough
- 4Chill in the fridge overnight
- 5Chill in the fridge overnight
- 6Chill in the fridge overnight
- 7Laminate with 1 double and 1 single fold
- 8Laminate with 1 double and 1 single fold
- 9Laminate with 1 double and 1 single fold
- 10Roll into a rectangle with sides 8.6x6.7 inches/22x17cm
- 11Roll into a rectangle with sides 8.6x6.7 inches/22x17cm
- 12Roll into a rectangle with sides 8.6x6.7 inches/22x17cm
- 13Divide into 8 pieces
- 14Divide into 8 pieces
- 15Divide into 8 pieces
- 16Roll the dough
- 17Roll the dough
- 18Roll the dough
- 19Place the dough in the baking pan
- 20Place the dough in the baking pan
- 21Place the dough in the baking pan
- 22Bake at 375F for 22-25 min
- 23Bake at 375F for 22-25 min
- 24Bake at 375F for 22-25 min
- 25Brush with glaze
- 26Brush with glaze
- 27Brush with glaze
Ingredients
- 280 g bread flour
- 280 g bread flour
- 280 g bread flour
- 33 g sugar
- 33 g sugar
- 33 g sugar
- 5 g salt
- 5 g salt
- 5 g salt
- 30 g soft unsalted butter
- 30 g soft unsalted butter
- 30 g soft unsalted butter
- 4 g dry instant yeast
- 4 g dry instant yeast
- 4 g dry instant yeast
- 15 g eggs
- 15 g eggs
- 15 g eggs
- 145 g milk
- 145 g milk
- 145 g milk
- 125 g unsalted butter
- 125 g unsalted butter
- 125 g unsalted butter
Equipment
baking panrolling pinknifepastry brush