Sourdough Croissant Bread

a slice of the Croissant Sourdough Bread Recipe being toasted

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A hybrid between a classic sourdough loaf and a croissant, this sourdough croissant bread is buttery, flaky, and rich in flavor. It follows the sourdough fermentation process while incorporating layers of butter for a laminated effect.

Prep Time1

Fermentation16

Total Time17

Course: Breakfast, dinner, lunch

Cuisine: American

Servings: servings

Calories: 226Calories

Ingredients

Dough:

350 g water about 1 ½ cups minus 1 tbsp, room temperature
100 g active sourdough starter (100% hydration) about ½ cup
500 g bread flour about 3 ¾ cups
10 g salt about 1 ¾ tsp, use less if you're using salted butter

Butter Layer:

113 g unsalted butter cold from the freezer, grated (½ cup)

Instructions

Step 1: Prepare the Dough

In a large bowl, mix together flour, water, sourdough starter, and salt until fully combined.
350 g water, 100 g active sourdough starter (100% hydration), 500 g bread flour, 10 g salt
Cover with a damp towel and let it rest for 30 minutes to allow the flour to hydrate.

Step 2: Stretch & Folds with Butter Incorporation

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 allow it to rest for 30 minutes. Place the rest of the butter back in the freezer.
113 g unsalted butter
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.
On the fourth stretch and fold, just do the same step as the previous stretch and fold but without adding any more butter.

Step 3: Bulk Fermentation

Cover and let the dough rise at room temperature (70-72°F) for 6-7 hours until it has risen about ⅔ of the way and has visible bubbles that you can see at the bottom of your glass bowl.
If the dough gets too warm, refrigerate it for 20-30 minutes to keep the butter from melting. (It's crucial to check your dough temperature everytime you work with it, and every few hours to make sure it isn't too hot)

Step 4: Pre-Shaping & Cold Proofing

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. 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.
Fold the bottom third up over the previous fold.
Rotate 90° and gently pull the edges in toward the center, tucking them under to create surface tension. We are shaping it into a ball in this recipe, so keep moving your hand in a C shape it make a tight boule. Using a bench scraper, pick it up and place it smooth side down onto the floured baneton. Let it rest for 10-20 minutes then seal the top before covering it with plastic wrap and refrigerating overnight (8-12 hours) for better flavor.

Step 5: Scoring & Baking

Preheat the oven to 450°F (230°C) with a Dutch oven inside for at least 30 minutes.
Remove the dough from the fridge, place it on parchment paper, and score the top with a sharp blade.
Transfer into the hot Dutch oven, cover, and bake for 30 minutes covered.
Remove the lid, reduce the heat to 390F (198°C) and bake for another 15-20 minutes until deep golden brown and the internal temperature reaches 200°F.

Step 6: Cooling & Serving

Transfer the bread to a cooling rack as soon as it comes out of the oven and let it cool for at least 1 hour before slicing to allow the crumb to set.
Enjoy the flaky, buttery sourdough croissant bread with jam, honey, Nutella, or on its own!

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