Croissant Loaf Version Ingredients \t•\t300 g flour (≈ 2½ cups) \t•\t75 g cold milk 75 g cold water \t•\t25 g egg (about ½ egg) \t•\t35 g sugar (≈ 3 tbsp) \t•\t25 g butter (2 tbsp) \t•\t4 g instant yeast (≈ 1 tsp) \t•\t1 tsp salt \t•\t150 g unsalted butter (for laminating) Instructions \t1.\tIn a bowl add all ingredients except the laminating butter. Knead about 5 minutes until smooth and elastic. Cover and refrigerate at least 6 hours. \t2.\tRoll the 150 g butter into a soft square (pliable, no
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Croissant Loaf Version Ingredients \t•\t300 g flour (≈ 2½ cups) \t•\t75 g cold milk 75 g cold water \t•\t25 g egg (about ½ egg) \t•\t35 g sugar (≈ 3 tbsp) \t•\t25 g butter (2 tbsp) \t•\t4 g instant yeast (≈ 1 tsp) \t•\t1 tsp salt \t•\t150 g unsalted butter (for laminating) Instructions \t1.\tIn a bowl add all ingredients except the laminating butter. Knead about 5 minutes until smooth and elastic. Cover and refrigerate at least 6 hours. \t2.\tRoll the 150 g butter into a soft square (pliable, no
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