Croissant Bread (Loaf)

Bakers of any skill level can use this thoroughly detailed recipe to make a beautifully flaky and golden brown loaf of homemade croissant bread. There are 3 rounds of 20minute refrigerations. Do not break up the lamination steps and do not extend the refrigeration times because the dough will begin to overexpand.
Ingredients
Dough
1 cup 240ml whole milk warmed to about 110F 43C
2 and 14 teaspoons 7g instant or active dry yeast 1 standard packet see Notes
3 Tablespoons 38g granulated sugar

1 and 14 teaspoons salt
3 Tablespoons 43g unsalted or salted butter softened to room temperature and cut into 3 equal pieces
3 cups 375g allpurpose flour spooned leveled plus more as needed and for lamination
Lamination
34 cup 12 Tbsp 170g salted butter slightly softened see Notes
Egg Wash
1 large egg cold or room temperature
1 Tablespoon 15ml water
Instructions
Preliminary notes Watch the video tutorial and use the stepbystep photos before you begin. Read the recipe instructions and notes before beginning. Make room in the refrigerator for your half baking sheet for steps 69.
Prepare the dough In a large ungreased mixing bowl whisk the warm milk yeast and sugar together in the bowl of your stand mixer fitted with a dough hook attachment. Cover and allow mixture to sit for about 5 minutes or until foamy on top. If you do not own a mixer you can do this in a large mixing bowl and in the next step mix the dough together with a large wooden spoonsilicone spatula. A hand mixer works but the sticky dough repeatedly gets stuck in the beaters. Mixing by hand with a wooden spoon or silicone spatula is a better choice.
Add the salt butter and 2 cups 250g of flour. Beat on medium speed for 2 minutes stopping and scraping down the bowl as needed to help the mixture combine. There may still be chunks of butterthats ok. Add remaining flour scrape down the bowl as needed and beat on low speed until a soft dough forms and pulls away from the sides of the bowl. Dough will be very soft but not overly sticky. Beat in 23 more Tablespoons of flour if dough seems very sticky. Avoid adding more flour than you need.
Knead the dough Keep the dough in the mixer and beat for an additional 5 full minutes or knead by hand on a lightly floured surface for 5 full minutes. If youre new to breadbaking my How to Knead Dough video tutorial can help here. If the dough becomes