丹麦吐司 Croissant Loaf

Croissant Loaf Recipe:
Bread flour or unbleached all purpose flour: 470 g
Water: 240 g
Yeast: 8 g
Egg: 1
Sugar: 50 g
Salt: 4 g
Melt unsalted butter: 35 g
Cold unsalted butter for laminating 200 g
Preheated oven 375°F / 190°C, 25 minutes for small loaf, 35 minutes for big loaf. 12~15 minutes into the oven, Cove the bread with foil.

• #howto_style
• #
• #
• #
• #
• #
• #
• #
• #
• #
• #
• #
• #
• #
• #
• #
• #
• #
• #
• #
• #
• #
• #
• #
• #
• #
• #danish_loaf
• #danish_bread
• #croissant_loaf
• #croissant_loaf_recipe
• #croissant_loaf_bread
• #croissant_loaf_bread_machine_recipe
• #croissant_loaf_toast
• #croissant_loaf_bread_machine
• #croissant_bread
• #croissant_bread_recipe
• #croissant_bread_loaf
• #croissant_bread_machine
• #croissant_bread_french_toast