To make the dough add the flour, starter, sugar and salt in the bowl of a stand mixer then start mixing with the dough hook while pouring in the water. Knead for 5 minutes until a soft elastic dough has formed then place in a oiled bowl and cover with plastic wrap and leave to rise for 6 to 8 hours. then tip it out on to a floured surface and knock out the air and roll out into a large rectangle. Take a block of butter and place it between two sheets of baking paper and bash it with the rolling pin to flatten it then place it over 1/4 of the dough and then fold the rest of the dough over the top and pinch the edges to seal it in then roll it out and then fold each end in so it meets in the middle the turn to the left and roll out again into a large rectangle again, then fold the dough again twice more and cover and place in the fridge for 20 minutes then take out and roll and fold again 3 more times then cover and leave in the fridge over night. The next day roll out the dough and fold Again twice more then roll into one long rectangle then it’s ready to use. to make the loaf cut half of the dough and spread with Nutella and roll into a log and place in a loaf tin leave for 2 to 3 hours then brush with an egg yoke and sprinkle on some pearl sugar then bake for 35 minutes at 180c. For the pretzel croissants cut into triangles and place a spoon full of Nutella on to each one and roll up then place on a floured tray for 2 and a half hours then Boil a pan of water and add two tbsp of baking powder dip each pretzel in for 30 seconds then place on a lined baking tray and brush with egg yolk and sprinkle on pearl sugar and bake for 25 minutes.

ideally the second prove should be longer than two to three hours but I tried it and it was great if you can leave it 5 to 6 hours then give it a go. See some step by step pictures below.