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
- All-purpose flour, for dusting
- Yeasted Rough Puff Pastry (recipe follows)
- 1 large egg, (50 grams)
- 1 tablespoon (15 grams) water
Line 2 baking sheets with parchment paper.
On a lightly floured surface, roll Yeasted Rough Puff Pastry into a 12×8½-inch rectangle (about ¼ inch thick). Cut rectangle in half lengthwise, creating 2 (12×4¼-inch) rectangles. Holding each short end of 1 rectangle, tightly twist in opposite directions twice, gently pulling to elongate into a tapered baguette shape. Gently pinch ends, and place on a prepared pan. Repeat with remaining dough rectangle. Cover loosely with plastic wrap, and let rise in a warm, draft-free place (75°F/24°C) until puffed, 1 to 1½ hours.
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…