Recipes > Croissant French Bread Find A Store 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 Print Recipe Pin Recipe 0 Reviews IngredientsAll-purpose flour, for dustingYeasted Puff Pastry (recipe below)1 large (50g) egg (for egg wash)1 tablespoon (15g) water (for egg wash) InstructionsLine 2 baking sheets with parchment paper. On a lightly floured surface, roll Yeasted Rough Puff Pastry (recipe below) into a 12×8½-inch rectangle (about ¼ inch thick). Cut rectangle in half lengthwise, creating 2 (12×4¼-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. NotesRecipe by Bake From Scratch. Did you make this recipe? We want to see it! Tag @redstaryeast and use hashtag #redstaryeast Yeasted Rough Puff Pastry Yield 2 (15-inch) Danish or 2 (12-inch) loaves Print Recipe 0 Reviews Ingredients3 tablespoons (45g) water (110°F (43°C) to 115°F (46°C))3 tablespoons (36g) granulated sugar, divided1 1/4 teaspoons (3.5g) Red Star Active Dry Yeast2 1/4 cups (286g) bread flour1 3/4 teaspoons (5.25g) kosher salt (see Note 1)1/2 cup (113g) plus 3 tablespoons (42g) cold unsalted butter, cubed1/2 cup (120g) cold milkAll-purpose flour, for dusting InstructionsStir together warm water and ½ teaspoon (2 grams) sugar. Whisk in yeast until well combined. Let stand until foamy, 5 to 10 minutes.In the bowl of a stand mixer fitted with the paddle attachment, beat bread flour, salt, and remaining 2 tablespoons plus 2½ teaspoons (34 grams) sugar at low speed until combined. Add 3 tablespoons (42 grams) cold butter; beat until mixture resembles coarse bread crumbs, about 3 minutes. Add remaining ½ cup (113 grams) cold butter; beat just until butter is coated with flour.Add cold milk to yeast mixture. With mixer on low speed, add yeast mixture to flour mixture in a slow, steady stream, beating just until a shaggy dough comes together. (There will still be large pieces of butter.)Lightly dust work surface with all-purpose flour. Turn out dough onto prepared surface, and shape into a rough 5-inch square. (Dough will be soft and slightly sticky.) Wrap in plastic wrap, and freeze for 30 minutes.Lightly dust work surface with all-purpose flour. Turn out dough onto prepared surface, and roll into a 10×5-inch rectangle, lightly dusting surface and top of dough with all-purpose flour as needed. (See Note 2) Fold dough in half so short sides meet. Pat fold to mark center. Unfold dough, and pull one short side to center. Pull opposite side to center so short sides are touching. Pinch seams together; fold along center seam, like closing a book. (This is called a book-fold.) Rotate dough 90 degrees; repeat rolling and folding procedure once to complete second book-fold. (Dough will start out soft, rough, and somewhat sticky but will come together; turn dough over as needed so edges are rolled out as evenly as possible.) Wrap in plastic wrap, and freeze for 15 minutes.Repeat rolling, folding, and rotating procedure twice (a total of 4 book-folds). Wrap dough in plastic wrap, and refrigerate for at least 1½ hours or up to overnight. Notes Salt weight and volume vary by brand. Diamond Crystal kosher salt was used in this recipe (1 tablespoon is 9 grams). If you a have different brand or type of salt, use the weight listed in the recipe, not the volume measurement. If you do not have a scale, check your brand’s website for what the equivalent volume measurement is for the weight listed in this recipe. If at any point the dough is resisting or feels too soft, wrap in plastic wrap, and freeze for 10 to 15 minutes before continuing. Recipe by Bake From Scratch. Did you make this recipe? We want to see it! Tag @redstaryeast and use hashtag #redstaryeast Shaping croissant French Bread:Holding the short ends of 1 rectangle, tightly twist one side of the dough two times. Repeat with the other side, twisting the dough in the opposite direction. Gently pull on the dough to elongate the baguette into a tapered shape. Pinch both ends of the baguette to help it keep its shape while baking.
