Braided Croissant Loaf is such a beautiful and delicious Bread to eat with Jam and Coffee in the morning. This Method of Braiding the Bread makes the layers stand out and looks absolutely stunning. This technique is really cool and I am sure you'll enjoy making this recipe at home! I hope you like the video and let me know your questions in the comments

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TimeStamps
0:00​​ Intro
0:26​ Mixing the Dough
1:39 Proof and Shape
2:22 Enclosing the Butter in the Dough
3:23​​ 1st Fold Book Fold
4:46​​ 2nd Fold Single Fold
5:43​​ Shaping the Braided Croissant
7:40​​ Proofing the Bread
8:19 Baking and Final Result

Recipe
For the dough:
375 grams Bread Flour (3 cups)
4 grams Yeast (1 1/4 teaspoons)
35 grams Caster Sugar (3 tablespoons)
7 grams Salt (1 1/4 teaspoons)
40 grams Butter (3 tablespoons)
180 grams Water (3/4 cup)

For lamination:
180 grams Butter (3/4 cup)

Instructions
1. Mix all the ingredients together and knead the dough for 810 mins
2. Make sure the dough temperature is between 2426C
3. Ferment the dough for 2030 Mins and then roll it out and fold it and freeze for 1 hour
4. Make a Butter Block of 180 Grams Butter of Size 20Cm X 15 Cm. It should be half the size of the dough
5. Take the Dough out of the fridge and roll it to 32 Cm X 16 Cm. Make sure to temper the butter slightly to it can be bend otherwise it will crack in the dough
6. Laminate the dough and stretch the dough to 40Cm X 20 Cm and give the dough a single turn. Refrigerate for 40 Mins
7. Roll the dough again to 40Cm X 20 Cm and give the dough a double turn. Refigerate for 30 Minutes
8. Roll the dough to 30Cm X 20 Cm and cut into three parts leaving one end intact and braid into a ribbon.
9. Proof in a Baking Tin for 24 Hours until double in size
10. Bake for 30 Minutes at 200C/390F. If the top is getting too much color put a layer of foil on top to prevent the top from getting too dark in the last 10 minutes
11. Cool down the bread for 10 minutes in the tin and take it out and cool down for 1 hour atleast
12. Cut a slice and spread jam or make french toast!