Description
This croissant sourdough bread recipe brings together the tang of sourdough with the flaky, rich layers of a croissant. Perfect for intermediate to advanced bakers who want an artisan-style loaf at home.
Ingredients
500g bread flour
350g water (room temperature)
125g active sourdough starter (100% hydration)
10g sea salt
25g honey or sugar (optional for enriched dough)
113g unsalted butter (cold, for lamination)
Additional flour for dusting
Egg wash (1 egg + 1 tbsp milk, optional)
Instructions
Mix & Autolyse:
Mix flour, water, and starter. Let rest (autolyse) for 1 hour.Add Salt & Stretch:
Add salt. Perform stretch and folds every 30 minutes for 2–3 hours.Bulk Ferment:
Let the dough rest until nearly doubled (4–6 hours).Cold Proof:
Cover and refrigerate overnight to firm up.Lamination:
Roll out dough. Add butter slab or grated butter. Fold like a letter. Chill for 20 minutes. Repeat 2 more folds.Final Shaping & Proof:
Shape into a loaf or triangles. Let rise at room temperature until puffy (3–4 hours).Bake:
Preheat oven to 400°F (200°C). Bake for 35–40 minutes or until deep golden brown.Cool:
Let cool completely before slicing to preserve structure.
Notes
Use an active, bubbly sourdough starter for the best rise.
Keep butter cold during lamination to avoid melting into the dough.
Chill dough between folds for cleaner layers.
Proofing times may vary based on your kitchen’s temperature.
Let the loaf cool completely before slicing to preserve texture.
- Prep Time: 1 hour active + 12–14 hours rest/proof
- Cook Time: 35–40 minutes
- Category: Sourdough
- Method: Sourdough fermentation, lamination, baking
- Cuisine: American fusion
Nutrition
- Serving Size: 1 slice (about 80g)
- Calories: 260 kcal
- Sugar: 1 g
- Sodium: 280 mg
- Fat: 12 g
- Saturated Fat: 7 g 7 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0.3 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 45 mg