Croissant Loaf

Assemble the Ankarsrum stand mixer with the bowl, dough knife, and dough roller. Add the milk, sugar, and yeast to the bowl. Run on low speed (1 o’clock) for 30 seconds to combine, then turn off the mixer and let the mixture rest for 5 to 10 minutes to allow the yeast to bloom.

While running on low speed (1–2 o’clock), add the butter, egg, flour, and salt. Once it forms a rough dough ball, increase the speed to medium (3–4 o’clock) and knead for 8–10 minutes, until the dough is soft, shiny, and smooth.

Cover the bowl and leave it in a warm spot to rise until doubled in size, about 90–120 minutes.

Punch the dough down, then turn it out onto a lightly floured surface. Roll into a 10×14-inch rectangle. Transfer to the fridge and chill for 20 minutes.

Meanwhile, slice the 170g butter into ¼-inch thick pieces. Arrange them between two pieces of parchment and use a rolling pin to shape into a flat, even rectangle roughly 7×10 inches. Chill until firm but pliable, similar in consistency to the dough, about 15 minutes.

Remove the dough from the fridge and place it on a lightly floured surface with the short edge facing you. Carefully unwrap the butter and lay it in the center of the dough. Fold the dough over from each side to fully encase the butter, like a letter. Pinch the seams to seal.

Rotate the dough so the short edge is facing you and roll into a long rectangle, about 3 times as long as it is wide. Brush off excess flour. Do a single fold: fold the bottom third up, then the top third down over it—like folding a letter. That’s your first turn. Wrap and chill for 30 minutes. Repeat this step two more times. After the third turn, wrap and chill for at least 30 minutes before the final rolling.

Roll the chilled laminated dough into a rectangle about 9×12 inches. Cut into 8 even strips, each about 1½ inches wide. Lightly brush the strips with water. Turn each one on its end to expose the layers. Press them together lengthwise to form one continuous sheet, with the layers now oriented vertically.

Lightly dust with flour and gently roll out again into a rectangle about 9 inches wide. Roll into a tight log and transfer to Ankarsrum Clay Baker by Reston Lloyd.

Cover with the lid and set aside to rise until nearly doubled in size, about 60–90 minutes. Chill the shaped dough for 1–2 hours to firm up the butter and slow the final rise, helping to define the layers during baking.

Meanwhile, whisk together the egg and water in a small bowl and set aside.

Remove the dough from the fridge. Soak the Clay Baker Lid in water for 10 minutes, then dry it and place it on the loaf pan. Place the baker in a cold oven, then turn the heat to 375°F. Bake for 25 minutes.

Remove the lid and carefully brush the top of the loaf with the egg wash. Return the bread to the oven and bake for another 30 minutes, until the top is golden and crispy.

Cool for 10 minutes, then carefully remove the loaf from the Clay Baker. Cool completely to room temperature before slicing.

Notes: - Always start your Clay Baker in a cold oven to prevent thermal shock, which can cause cracking. - Soaking the lid helps create steam during the initial bake, mimicking a professional bread oven. - The dough can be prepared and laminated a day ahead. Wrap tightly and chill overnight before final rolling and shaping. - Store cooled loaf at room temperature for up to 2 days or freeze slices for up to 1 month. Toast to re-crisp.