Croissant Bread

1. In the bowl of a stand mixer, add all the croissant bread ingredients. Mix on medium speed for 10 minutes. Cover and let rest for 30 minutes.

2. After 30 minutes, do your first set of stretch and folds. Cover and let rest another 30 minutes.

3. After 30 minutes, grate the cold butter. On a lightly floured surface, spread out the dough and sprinkle the grated butter over it. Fold the dough over itself to form a ball. Cover and rest 30 minutes.

4. After 30 minutes, do the final stretch and folds. Cover and let the dough rise for 6 hours or more.

5. Once the dough has doubled and feels light and airy, lightly flour your counter and gently turn out the dough. Lift it a few times to form a loose ball without tightening it too much. Let rest uncovered for 25 minutes.

6. Flip the dough, gently stretch each side and fold toward the centre. Roll lightly on the counter while turning to form a nice round loaf. Place in a floured proofing basket, cover with a clean towel, and refrigerate overnight.

7. Place a Dutch oven in the oven and preheat to 500°F (260°C). When hot, remove dough from the fridge and score the top. Add 1 cup of ice to the Dutch oven and transfer the bread inside. Cover and bake 20 minutes at 500°F, then 22 minutes at 450°F (230°C).

8. The bread should reach an internal temperature of about 97°C (206°F). Let cool on a rack for 2–4 hours before slicing. Enjoy… especially as French toast! 🍞✨