Croissant Bread

Directions

1. Assemble the Ankarsrum mixer with the bowl, dough knife, and roller. Add warm milk, sugar, and yeast to the bowl. Mix on low speed (1 o’clock) for 30 seconds, then rest 5–10 minutes to bloom.
2. Turn to low speed (1–2 o’clock) and add melted butter, egg, flour, and salt. Mix until a rough dough forms, then increase to medium (3–4 o’clock) and knead for 8–10 minutes, until soft, smooth, and shiny.
3. Cover and let rise in a warm place until doubled, 90–120 minutes. Punch down and roll into a 10×14-inch rectangle on a lightly floured surface. Chill 20 minutes.
4. Slice the butter into ¼-inch slabs, place between parchment sheets, and roll into a 7×10-inch rectangle. Chill until firm yet pliable, about 15 minutes.
5. Lay the dough with the short edge facing you. Center the butter slab on top, fold both sides over like a letter, and pinch the seams to seal. Rotate the dough 90 degrees. Roll into a long rectangle three times as long as it is wide. Brush off excess flour and fold in thirds like a letter—this is the first turn. Wrap and chill for 30 minutes. Repeat two more turns, chilling 30 minutes between each. After the third turn, chill at least 30 minutes.
6. Roll into a 9×12-inch rectangle and cut into 8 strips, about 1½ inches wide. Lightly brush with water, then stack the strips on their sides so the layers face upward. Press together gently and roll into a tight log.
7. Place in an Ankarsrum Clay Baker by Reston Lloyd, cover, and let rise until nearly doubled, 60–90 minutes. Chill 1–2 hours to firm the butter.
8. Whisk egg and water for the wash. Soak the clay lid 10 minutes, then dry and cover the pan. Place the cold pan in a cold oven, set to 375°F, and bake 25 minutes.
9. Remove the lid, brush with egg wash, and bake another 30 minutes, until golden brown and crisp. Rest 10 minutes before removing from the pan, then cool completely before slicing.