Mimicking the crisp, flaky texture of croissants, these Croissant French Bread 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.
Croissant French Bread
Line 2 baking sheets with parchment paper.
Preheat oven to 400°F (200°C).
In a small bowl, whisk together egg and 1 tablespoon (15 grams) water. Using a pastry brush, lightly brush egg wash onto 1 baguette. (Do not brush remaining loaf until ready to bake.)
Yeasted Rough Puff Pastry
In a small microwave-safe bowl, stir together 3 tablespoons (45 grams) water and ½ teaspoon (2 grams) sugar; heat on high in 10-second intervals until an instant-read thermometer registers 110°F (43°C) to 115°F (46°C). Whisk in yeast until well combined. Let stand until foamy, 5 to 10 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.
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.