It’s not just a loaf of bread. This is a loaf made of croissants. As in, we make homemade croissant dough with all of it’s flakey, buttery layers, and we make it into a loaf. If that doesn’t float your boat then I don’t know what will.
Loaf pans:
French rolling pin:
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Ingredients you’ll need:
Dough:
168g milk
168g water
600g bread flour
10g salt
62g sugar
45g butter
12g INSTANT yeast
Butter Block (also called the Beurrage):
336g unsalted butter
Day 1:
Make dough the night before
Day 2:
Encase butter in dough
fold
rest 30 minutes
fold
rest 30 minutes
fold
rest overnight
Day 3:
Roll and divide
Roll each segment 10×12 rectangle
divide into strips and roll up
place in loaf pan and proof
bake