Croissant Bread (Loaf)

will pop them. 2 If the dough tears and butter is exposed just sprinkle the exposed butter with flour. 3 If the dough is impossible to roll try flipping it over. If its still impossible to roll cover and let it rest for 5 minutes before trying again to let the gluten relax. And 4 Do not extend the refrigeration times because the folded dough will begin to overexpand.
1st lamination Remove dough from the refrigerator and set baking sheet aside. I like to keep the dough on the silicone baking mat when Im rolling it because the mat is nonstick. Working with the longer 14inch edge in front of you line butter down the center of the dough covering the center third of the dough. Fold one dough edge over on top of butter and fold other edge on top of that like folding a business letter. Pinchseal the two short ends to enclose butter inside. Rotate dough so the long edge is horizontally in front of you. Lightly flour the top of the folded dough and using a lightly floured rolling pin roll out to a 912inch 23x30cm rectangle. Fold dough edges over on top like folding a business letter. Cover dough place back on baking sheet and refrigerate 20 minutes. Do not extend this time.
2nd 3rd laminations Remove dough from the refrigerator and set baking sheet aside. Rotate dough so the long edge is horizontally in front of you. Lightly flour the top of the folded dough and using a lightly floured rolling pin roll out to a 912inch rectangle. Fold dough edges over on top like folding a business letter. Rotate dough horizontally and repeat rolling out to 912 inches and folding like a business letter. Cover dough place back on baking sheet and refrigerate 20 minutes. Do not extend this time.
Final lamination shaping Remove dough from the refrigerator and set baking sheet aside. Rotate dough so the long edge is horizontally in front of you. Lightly flour the top of the folded dough and using a lightly floured rolling pin roll out to a 912inch rectangle. Fold dough edges over on top like folding a business letter. For the last time rotate horizontally and roll out to 912 inches. Working from a 9inch side roll dough up like you would roll up a jelly roll cake or cinnamon rolls. Place 9inch log on a cutting board