Description
This sourdough croissant loaf is where buttery layers meet tangy depth. A laminated masterpiece that rises with natural fermentation and bakes into golden, flaky glory.
Ingredients
300g bread flour
100g all-purpose flour
100g active sourdough starter (fed and bubbly)
150ml cold water
10g salt
200g unsalted butter (for laminating)
1 egg (for egg wash)
Instructions
1. In a large bowl, mix both flours, sourdough starter, water, and salt until a rough dough forms. Rest 30 minutes.
2. Knead until smooth. Cover and bulk ferment at room temp for 4–6 hours until doubled.
3. Flatten the dough and chill. Meanwhile, shape butter into a flat square between parchment.
4. Encase the butter in the dough and roll out. Fold and chill 3 times like croissant dough.
5. After final fold, shape into a loaf. Place in a loaf tin and proof overnight in the fridge (or 4–6 hours at room temp).
6. Brush with egg wash and bake at 200°C (390°F) for 35–40 minutes until golden and fragrant.
Notes
Add shredded cheese or fresh herbs between the folds for a savory variation.
Make sure your butter and dough stay cold during lamination to prevent tearing.
- Prep Time: 1 hour
- Cook Time: 40 minutes
- Category: Bread
- Method: Laminated baking
- Cuisine: French-inspired
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 1
- Sodium: 230
- Fat: 18
- Saturated Fat: 11
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 26
- Fiber: 1
- Protein: 5
- Cholesterol: 60
Keywords: sourdough croissant loaf, laminated sourdough, sourdough bread