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bakingamoment.com
Step-by-Step Breakdown: Croissant Loaf 1. Prepare chocolate croissant dough* (see below) with a single and a double fold, then rest overnight. 2. Roll dough to 11 mm thickness. 3. Cut strips of dough approximately 6 mm wide and lay on top of dough. 4. Chill the dough until the butter is cold but still pliable. 5. Roll the dough to 3.25 mm thickness. 6. Cut one third of the dough into 17.75 cm x 4.5 cm strips, ensuring the cross-lamination stripes run lengthwise 7. Cut the remaining dough into 10
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