How to Make The Best Sourdough Croissant Bread Recipe

Do you enjoy a nice lunch sandwich, or maybe a sweet (Nutella, hint hint!) or savory toast for breakfast? I know I do, and I can’t think of a better bread to start with. Just think about it: is there anything that helps enhance the overall flavor of a bite better than rich butter and a subtle tang? Soups, sauces, syrups, meats, and cheeses. You name it, this bread will make everything better and is what your meals are missing.

Now I know all of that sounds good, but I’m guessing you’re getting nervous or a little intimidated about taking this task on. Well, don’t be! This recipe requires two things: being patient and keeping your ingredients cold, that’s it. If you’d rather build confidence with a smaller loaf first, my small-batch sourdough bread recipe is a great low-stress starting point before tackling these buttery layers. If you can do that, you’ll end up with a loaf that will impress everyone and make them think you’re a baking master.

How does sourdough croissant bread taste?

This bread pretty much tastes like a croissant slice. The outside is insanely flaky, as you can probably hear from the video, while the center is soft and buttery. Since we’re laminating our bread the same way croissant dough is laminated, you also get a strong croissant-like flavor, which reminded me of that Trader Joe’s croissant loaf bread (but better).

It is honestly the best marriage of sourdough and croissant, in both texture and flavor. The sour tang of the sourdough pairs incredibly well with the butter flavor, so the balance is surreal. A true culinary experience you can recreate in the comfort of your own home.

Croissant Sourdough Bread Recipe Ingredients

Here are the ingredients you will need to make this sourdough croissant loaf. Scroll down to the recipe card for the detailed ingredient measurements. Since feeding your starter up to the 100g this recipe needs will leave you with extra discard, save it for recipes like my sourdough discard banana bread instead of tossing it.

• Water: provides hydration to the dough and helps activate gluten formation in the flour.
• Active Sourdough Starter: acts as the leavening agent and contributes to the rise and flavor development of the bread. No need for commercial yeast in this recipe! If you don’t have one going yet, my simple sourdough starter recipe for beginners walks you through building one from scratch.
• Bread Flour: is used because it contains higher protein content than all-purpose flour.
• Salt: enhances the bread’s flavor, regulates yeast activity, and strengthens gluten development.
• Unsalted Butter: high-quality butter creates butter layers within the dough during the lamination process, contributing to the texture that’s reminiscent of flaky croissants.

How to make this Sourdough Croissant Bread Recipe

Here is how to make a sourdough loaf with buttery layers. Scroll down to the recipe card at the end of this post for the oven temp, bake times, and full step-by-step instructions! 

Mix the Dough Ingredients

• In a large mixing bowl, combine the flour, water, active starter, and salt, stirring until everything is fully incorporated.
• Cover the bowl with a damp cloth and let the dough rest for 30 minutes to allow the flour to fully absorb the moisture.

Recipe Tip: If you have the time, let the flour, 320g water, and sourdough starter sit for 30-60 minutes before adding salt and the 30g leftover water. This allows the flour to fully hydrate, improving elasticity and texture.

Stretch, Fold & Incorporate Butter

Perform a series of four stretch-and-folds, spacing each one 30 minutes apart.

• Perform four sets of stretch and folds every 30 minutes.
• Do the first stretch and fold without adding any butter, this is done to make the dough smoother and more elastic before the next step.
• During the second stretch and fold, grate half of the cold butter directly over the dough and fold it in. Cover and rest for 30 minutes.
• On the third stretch and fold, add the remaining butter and fold again. Continue folding until the butter is well incorporated. Cover and rest for another 30 minutes.

For the fourth and final stretch and fold, follow the same motion as before, but without adding any additional butter.

Recipe Tip: Keep the butter chilled in the fridge between stretch-and-folds to keep it as cold as possible.

Bulk Fermentation

• Cover the dough and let it rise at room temperature range (70-72°F) for 6-7 hours, or until it has expanded about two-thirds of the way and has visible bubbles forming at the bottom of the glass bowl.
• Be sure to monitor the dough’s temperature periodically using a thermometer to maintain an optimal environment.

Recipe Tip: Set your thermostat in your house at 72 degrees for these 7 hours to ensure your bread ferments properly. If your kitchen is on the cooler side, you can extend this process to 8-9 hours for a deeper sourdough tang. Now,if your kitchen is warm, check the dough around 5-6 hours instead of 7. If it doubles in size too fast, move it to the fridge earlier.

Pre-Shaping & Cold Proofing

Lightly dust your work surface with just enough flour to prevent sticking without overloading it, as too much flour can affect how the dough seals.

• Lightly flour your work surface. Use just enough flour to prevent sticking, but not too much or it will affect how the dough seals.
• Gently turn out the dough on the lightly floured surface. Place the dough upside down from the bowl onto the floured surface. Try not to deflate it too much; you want to keep the air bubbles intact.
• Gently flatten the dough into a rough rectangle (do not press too hard to keep air pockets intact). Fold the top third down toward the center, like folding a letter.
  

We are shaping it into a ball in this recipe, so keep moving your hand in a C shape to make a tight boule. Using a bench scraper, pick it up and place it smooth side down onto the floured banneton.

Let it rest for 10-20 minutes, then seal the top, cover it with plastic wrap, and refrigerate overnight (8-12 hours) for better flavor.

Scoring & Baking

• The next day, preheat the oven with a Dutch oven inside.
• Take the cold dough out of the refrigerator, place it on a sheet of parchment paper, and use a sharp blade to score the top of the dough with a sharp knife or razor blade.
• Transfer the chilled dough into the preheated Dutch oven, place some ice cubes on the outside of the parchment paper to create steam, cover it with the lid, and bake.
• Remove the lid, reduce the oven temperature a little and continue baking until the crust turns a deep golden brown.
• Allow the bread to cool before slicing to let the crumb fully set.

Recipe Tip: If the crust is browning too fast in the oven, reduce the temperature for the last 10 minutes. Also, let the loaf cool completely before slicing; if you slice it too soon, it can turn gummy. I would suggest waiting at least an hour.

Why do you need to make this recipe?

• This recipe is the ultimate way to combine the best of both worlds for people who love tangy sourdough and the flaky layers of croissant dough.
• This is the kind of bread that makes you feel like a true artisan baker. It looks impressive and tastes amazing.
• It’s an incredibly versatile loaf you can enjoy in many delicious ways, both sweet and savory.
• It honestly tastes delicious and is worth a try. It might just become your new favorite!
• This bread can easily become the best pull-apart garlic cheese bread for all your hosting needs! If you love turning sourdough into different shapes, my sourdough bagels recipe is another fun way to put your starter to work.

Frequently Asked Questions – FAQ

What type of flour should I use?

A strong bread flour with at least 12-13% protein helps develop better gluten structure, leading to a chewy, airy texture.

How should I grate the butter?

The best way to grate butter is to freeze it beforehand. Cold butter creates distinct layers so it’s imperative that we keep it as cold as possible. Make sure the butter block is in the freezer until you’re ready to grate and incorporate it. I also keep the butter used in the third stretch-and-fold inclusion in the freezer while the dough rests.

Do I really have to let it proof overnight?

I know this recipe takes multiple days, and we can all get impatient in trying to satisfy our sourdough craving, but I promise you it’s worth it. Letting it ferment slowly overnight in the fridge enhances flavor and helps firm up the butter, making it easier to handle during baking. If you’re craving sourdough without the wait, my same-day sourdough bread recipe skips the overnight cold proof for a same-day bake.

Why isn’t my dough rising during bulk fermentation?

If your dough isn’t rising properly, it could be for a couple of reasons. First, your sourdough starter may not be active enough. You want to make sure it has been recently fed and is doubling in size within 4-6 hours. If not, re-do it. Secondly, your kitchen might be too cold. Try placing the dough in a slightly warmer spot (around 70°F-74°F) or extending the fermentation time.

This step is tricky for this recipe because we don’t want the dough to get too warm, since we want to make sure the butter doesn’t melt. Don’t worry if your dough doesn’t rise fast; the temperature will slow the process. Increase your bulk fermentation time to 9-10 hours, or as long as your dough needs to rise.

Can I use all-purpose flour instead of bread flour for this Croissant Sourdough Bread Recipe?

Yes, you can. However, the dough may be softer and slightly harder to handle since all-purpose flour has less protein. If you do choose to use AP flour, reduce the water slightly to prevent stickiness.

Why is my Croissant Sourdough Bread dense instead of light and airy?

If the dough is dense, that might be due to under-fermenting. Make sure your starter is strong, and allow enough time for bulk fermentation. Also, avoid over-mixing; we want to keep as much gas in our sourdough as possible. Over-handling the dough during shaping can also knock out air pockets, while gentle handling helps preserve its structure.

How do I store leftover bread?

You can store your leftovers in a sealable plastic bag or any airtight container. You can keep it out at room temperature, and it will stay fresh for 3 days. Or you can keep it in the fridge for up to a week or in the freezer for up to a month. To store it even longer, wrap your loaf or slices tightly in plastic wrap, then aluminum foil, and store in the freezer. Toast, air fry, or heat in the oven to get the full experience and flavors of this croissant bread!

How can I serve/enjoy this croissant bread?

There are an abundance of uses that I totally suggest you try:

• When you first cut into it, drizzle it with honey, sprinkle it with salt, or smear it with whatever sweet or savory spread you like, and enjoy it fresh.
• Toast a slice and spread butter on it for the true homemade sourdough croissant experience.
• Spread Nutella on it after toasting for a chocolate croissant vibe!
• Use this for your next avocado breakfast toast.
• Try it toasted with jams and nut butters.
• Move over brioche; this might just be the best French toast base ever. I’ve made French toast with sourdough, and I can tell you this bread would be an absolute game-changer.
• Pair a slice alongside a stack of my sourdough discard pancakes for the ultimate weekend brunch spread.
• It’s perfect for building PB&J’s or deli meat and cheese sandwiches.
• Since this bread is buttery and flaky, it makes an incredible bread pudding.
• Try it on the side or as a crouton topping for your soup.