Croissant Loaf

Croissant Loaf Recipe:
Bread flour or unbleached all purpose flour: 470 g
Water: 240 g
Yeast: 8 g
Egg: 1
Sugar: 50 g
Salt: 4 g
Melt unsalted butter: 35 g
Cold unsalted butter for laminating 200 g
Preheated oven 375°F / 190°C, 25 minutes for small loaf, 35 minutes for big loaf. 12~15 minutes into the oven, Cove the bread with foil.