Croissant French Bread
Mimicking the crisp, flaky texture of croissants, these loaves are everything you love about puff pastry without the intensive time and labor. The layers of buttery goodness rise throughout the length of the baguettes, creating a golden-brown crust meant for tearing and sharing.
Yield 2 (14-inch) loaves
Ingredients
- All-purpose flour, for dusting
- Yeasted Puff Pastry (recipe below)
- 1 large (50g) egg (for egg wash)
- 1 tablespoon (15g) water (for egg wash)
Instructions
- Line 2 baking sheets with parchment paper.
- On a lightly floured surface, roll Yeasted Rough Puff Pastry (recipe below) into a 12x8½-inch rectangle (about ¼ inch thick). Cut rectangle in half lengthwise, creating 2 (12x4¼-inch) rectangles. Holding each short end of 1 rectangle, tightly twist in opposite directions twice, gently pulling to elongate into a tapered baguette shape. Gently pinch ends, and place on a prepared pan. Repeat with remaining dough rectangle. Cover loosely with plastic wrap, and let rise in a warm, draft-free place (75°F/24°C) until puffed, 1 to 1½ hours. (See below for how-to photos.)
- Preheat oven to 400°F (200°C).
- Make egg wash: In a small bowl, whisk together egg and 1 tablespoon (15 grams) water. Using a pastry brush, lightly brush egg wash onto1 baguette. (Do not brush remaining loaf until ready to bake.)
- Bake, one loaf at a time, until puffed and golden brown, 13 to 18 minutes. Let cool on pan on a wire rack for 15 minutes. Remove from pan, and let cool completely on a wire rack.
Notes
Recipe by Bake From Scratch.
