Croissant Bread (Loaf)

too sticky during the kneading process sprinkle 1 teaspoon of flour at a time on the dough or on the work surfacein the bowl to make a soft slightly tacky dough. Do not add more flour than you need because you do not want a dry dough. After kneading the dough should still feel a little soft. Poke it with your fingerif it slowly bounces back your dough is ready to rise. You can also do a windowpane test to see if your dough has been kneaded long enough tear off a small roughly golfballsize piece of dough and gently stretch it out until its thin enough for light to pass through it. Hold it up to a window or light. Does light pass through the stretched dough without the dough tearing first? If so your dough has been kneaded long enough and is ready to rise. If not keep kneading until it passes the windowpane test.
1st rise Lightly grease a large bowl with oil or use nonstick spray. Place the dough in the bowl turning it to coat all sides of the dough in the oil. Cover the bowl with aluminum foil plastic wrap or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1 52 hours or until nearly double in size. For a tiny reduction in rise time see my answer to Where Should Dough Rise? in my Baking with Yeast Guide.
Flatten dough Punch down the dough to release the air. Place dough on a silicone baking matlined parchment paperlined or lightly floured baking sheet. I highly recommend a silicone baking mat because you can roll the dough out in the next steps directly on top and it wont slide all over the counter. Gently flatten the dough out into a 1014inch 25x35cm rectangle using lightly floured hands to carefully stretch but not tear the dough. Lightly cover and place the entire baking sheet in the refrigerator and allow the covered dough to rest and chill for 20 minutes. Do not extend this time.
Meanwhile prepare for lamination Cut the salted butter into 14inch thick slices and as explained in the recipe note below make sure the butter is not overly soft. Its important to note the following 4 tips before you begin laminating in steps 8 9 10 1 Its OK if there are air bubbles in the dough because your rolling pin