How To Make A Croissant Loaf

Dough - Day 1:

1. In a 2-cup measuring glass, combine the water and milk, and whisk in the yeast.
2. In the bowl of a stand mixer, whisk together the bread flour, sea salt and sugar.
3. Add the butter, and using the dough hook, mix on medium-low. With the mixer still running, pour in the yeast mixture and continue to blend until smooth, about 3-4 minutes.
4. Transfer the dough to a clean work surface and shape into a rough oval-square. Place onto a lightly greased quarter baking sheet. Cover with plastic wrap and let it rest overnight in the fridge.

‍Dough - Day 2:

1. Place the butter into the freezer for 15 minutes to firm slightly.
2. Grate the butter into a pile over a large sheet of wax paper. Place another large sheet of wax paper over the butter and using a rolling pin, beat the butter down into a rough square. Fold up the sides of the wax paper to form a 6.5x6.5 in square. Flip the wrapped butter over so that the seam is facing down, and using the rolling pin, press and spread the butter so that it fills the square evenly.
3. Place the chilled dough onto a lightly floured surface and roll into a 10x10 in square.
4. Place the butter square in the center of the dough, diagonally.
5. Fold the edges of the dough over the butter and pinch the edges together to seal in the butter.
6. Roll the dough into a 20” rectangle. Fold up the bottom third of the dough to the center and fold down the top third of the dough to the center. Rotate the dough 90 degrees in either direction. Using a rolling pin, lightly press down along the length of the dough to adhere the folds. 
7. Wrap in plastic wrap and refrigerate for 30 minutes. 
8. Repeat this process two more times. When rolling out the dough, it’s important for the butter to stay cold but pliable, and for the rolling pin to move in the same direction as the dough’s seam.
9. Wrap in plastic wrap and refrigerate overnight.

‍Dough - Day 3:

1. Place the dough onto a lightly floured surface and roll into a 10” rectangle. Cut the dough in half crosswise. Roll each half into 10x12 in rectangles. If at any point during the rolling process, the dough shrinks back, return it to the fridge and allow it to rest for 20 minutes. 
2. Cut each sheet lengthwise into four 3” wide segments for a total of eight strips.
3. Lightly coat two 9x4 in loaf pans with cooking spray, and line the bottoms with parchment paper.
4. Starting from the short end closest to you, tightly roll up each strip of dough. Into each pan, line up four rolls, seam side down. 
5. In a small bowl, beat the egg with a splash of water. Brush the top of the rolls with the egg wash and let them rise at room temperature for 2 hours. Do not cover the pans.
6. Preheat the oven to 375°F (190°C).
7. Apply another thin coat of egg wash and bake until puffed and golden brown, about 25-30 minutes. If the croissant loaves are browning too quickly, reduce the oven temperature to 350°F, or loosely cover the tops with foil. 
8. Let cool in the pans for 1 minute. Carefully release the croissant loaves and allow them to finish cooling on a wire rack.