Hello Bakers,
How did I not focus on croissant bread sooner? I don’t know . But I am so grateful to one of my baking students for sending me a photo and asking “Chef, how do we make this?”
I had croissant dough in the freezer - soon - I was ready to figure out the shaping. A simple almost
tri fold was the best with an egg wash between the folds. The finished slices held together beautifully.
Here is the tutorial and the half recipe below. It takes about 680-744g of croissant dough to fill a 9”x 5” pan.
This is the perfect project for a less than stellar batch of croissant dough. Please let me know if you try it..
Happy Baking! Colette
Croissant Bread Shaping and Baking Notes
Grease a 9” x 5” loaf pan. Make a batch of five star egg wash - 1 egg beaten very well with a pinch of salt and strained.
Thaw the croissant dough overnight if frozen.
Roll the dough into a 10” x 10” square on a lightly floured surface.
Brush surface with egg wash.
Fold the over two thirds, egg wash and complete the folds.
Proof in a warm place (76-80 degrees) until it rises to the top of the pan.
Egg wash the top of loaf.
Bake at 375 degrees for 30 minutes, reduce the heat to 350 for 15 minutes, 325 for 8 minutes. Then turn off the oven and leave the loaf in the oven for 10 minutes. The internal temperature should be 210-211 degrees.
Croissant: Half Recipe
Equipment: Equipment: Stand mixer, paddle and dough hook, spatula, scale, medium sized bowl, quarter sheet pan. Quart sized ZipLoc Bag or parchment paper
ruler, dry brush, rolling pin
Ingredients:
The Dough:
170g Milk
5g Instant yeast
283g All Purpose flour (King Arthur or Bread Flour)
22g Granulated sugar
3g Dry milk powder (optional)
14g Unsalted butter, softened
6g Salt
Butter Block
227g Unsalted butter
1. Cut cold butter into sticks and place in a Ziploc bag and tap/roll into an approx. 7 x 7” rectangle and chill.
Mixing the dough
In the bowl of the stand mixer combine milk and yeast and let sit for 5 minutes.
Add the flour, sugar, butter and salt.
Mix for 3 minutes at low/medium-low speed.
Move the dough to a buttered bowl, cover and let sit at room temperature for
1 hour, then move to the refrigerator for 2 hours before locking in the butter.
Ten minutes before incorporating the butter. Remove the butter block and let it warm up while you roll out the dough.
After 2 hours, place the dough on a lightly floured work surface and roll out to a 7”x14” rectangle.
Place butter in the center of the dough and bring the dough edges to the center over the butter.
Roll the dough out to 7 x 14” and fold into thirds.
Wrap and let rest for 30 minutes in the refrigerator.
After 30 minutes roll out the dough to 7” x 14” and fold into thirds again. Place back in the refrigerator for 40 minutes.
Roll out to a 7” X 14” rectangle and complete the final fold.
The dough can be wrapped and frozen for up to one month or chilled for 2 hours before shaping. If frozen, thaw in the refrigerator overnight.