Get ready to fall in love with every buttery, golden bite of Flaky Sourdough Croissant Bread—a loaf that captures everything you adore about classic croissants, but with the unmistakable character and tang of sourdough. Imagine those beautiful layers crackling as you slice into the loaf, releasing a gentle aroma of fresh, baked bread and sweet cream butter. This is more than just bread; it’s an afternoon project that fills your kitchen with warmth and anticipation, rewarding you with a show-stopping treat that’s perfect for breakfast, brunch, or stealing a sneaky slice at midnight. If you’re a fan of flaky pastries and crave the special magic that sourdough brings, clearing your schedule for this one is a must!
Ingredients You’ll Need
Ingredients You’ll Need
Every ingredient in this Flaky Sourdough Croissant Bread recipe serves a purpose, contributing to its crisp, shattering crust and pillowy, buttery crumb. You’ll be amazed at how a handful of everyday pantry staples come together—each one essential for creating those gorgeous croissant layers and a loaf rich with flavor.
- Active sourdough starter (1/2 cup): Gives the loaf its signature tang and helps naturally leaven the dough for better flavor and structure.
- Warm whole milk (3/4 cup): Adds richness and tenderness while helping the dough come together smoothly.
- Granulated sugar (1/4 cup): Enhances flavor and supports a beautifully browned, slightly sweet crust.
- All-purpose flour (3 cups): The sturdy foundation for your bread, providing enough gluten to build tall, flaky layers.
- Salt (1 teaspoon): Balances sweetness and brings out the subtle, buttery notes in every bite.
- Large egg (1): Contributes to structure and a tender crumb, especially important in laminated doughs.
- Unsalted butter, cold and thinly sliced (3/4 cup): The heart of all those croissant-like layers—think flakiness galore!
- Egg wash (1 egg beaten with 1 tablespoon water): Brushed over the top for a deeply golden, shiny finish that’s irresistible.
How to Make Flaky Sourdough Croissant Bread
Step 1: Mix and Knead the Dough
Start by combining your active sourdough starter, warm milk, and sugar in a large mixing bowl. Next, add the flour, salt, and the egg. Stir everything together until a shaggy mass forms, then roll up your sleeves and knead by hand (or in your mixer) for about 8 to 10 minutes. You’re looking for a smooth, elastic dough that springs back when poked—this is your foundation for those airy, flaky layers.
Step 2: First Rise
Pop the dough into a greased bowl and cover it with a damp towel or plastic wrap. Let it rise at room temperature for 4 to 6 hours, or until doubled in size. This slow fermentation stage is where the signature sourdough flavor really develops, and it ensures your croissant bread is beautifully light.
Step 3: Roll and Add Butter
Once the dough is doubled, transfer it to a lightly floured surface and roll it out into a rectangle. Layer those cold butter slices neatly over two-thirds of the dough. The coldness is key here for those hallmark flakes, so if your butter starts to soften, pop everything into the fridge for a few minutes before folding.
Step 4: Letter Fold and Chill
Fold the unbuttered third of dough over the buttered section, then fold the remaining third on top—imagine folding a letter! Carefully wrap and chill this dough packet for 30 minutes. Chilling is your best friend here, letting the butter solidify and making it easy to create crisp, separated layers.
Step 5: Laminate the Dough
Remove the chilled dough and repeat the rolling and folding process: roll into a rectangle, fold into thirds, then chill again for 30 minutes. Do this three more times, always keeping your dough (and your patience) cool. These repeated folds are what turn simple bread into the irresistible Flaky Sourdough Croissant Bread we’re after.
Step 6: Shape and Final Rise
After your last fold, gently roll the dough into a loaf shape, tucking in the edges if needed. Place it in a greased loaf pan, cover, and let it rise for another 2 to 3 hours. You’ll see it puff up beautifully, promising more flakiness to come!
Step 7: Bake to Perfection
Preheat your oven to 375°F (190°C). Just before baking, brush the loaf with the egg wash for that golden, bakery-style shine. Pop the pan into the oven and bake for 35 to 40 minutes, until deep golden brown and the irresistible aroma fills your kitchen. Let the loaf cool for at least 20 minutes before slicing—torture, I know, but worth it for those defined layers!
How to Serve Flaky Sourdough Croissant Bread
Garnishes
A warm, fresh slice practically begs for a simple swipe of salted butter or a spoonful of fruity jam. For an extra-special touch, dust the top lightly with powdered sugar or add a sprinkle of flaky sea salt right after baking to complement the bread’s buttery richness. Try a drizzle of honey or a smear of lemon curd for brunch gatherings—this bread shines with both sweet and savory toppings.
Side Dishes
Serve thick slices alongside fresh berries, yogurt parfaits, or softly scrambled eggs for an unforgettable breakfast spread. For lunch or a cozy brunch, pair with a simple green salad tossed in citrus vinaigrette or a bowl of velvety tomato soup. The bready, tangy layers of Flaky Sourdough Croissant Bread are the perfect backdrop for almost any meal.
Creative Ways to Present
Use the loaf as the base for the most indulgent French toast you’ve ever tasted, or slice and toast pieces for open-faced sandwiches layered with smoked salmon or herby cream cheese. For a sweet brunch board, cut the bread into strips and serve them with an assortment of jams, nut butters, and fresh fruit. The impressive layers make every plate a feast for the eyes!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Flaky Sourdough Croissant Bread tightly wrapped in plastic wrap or sealed in an airtight container at room temperature for up to 2 days. If your kitchen is warm or particularly humid, you can refrigerate the loaf to preserve its freshness, though be sure to let it come to room temperature before serving for the best texture.
Freezing
To freeze, allow the loaf to cool completely, then wrap it well with plastic wrap and foil, or place individual slices between sheets of parchment for grab-and-go convenience. Stored this way, Flaky Sourdough Croissant Bread can be frozen for up to 1 month. Thaw slices at room temperature or pop them right in the toaster or oven for a quick revival.
Reheating
For that just-baked effect, warm slices in a 325°F oven for 5–7 minutes or briefly toast them until crisp and golden at the edges. This brings back the irresistible flakiness and makes the layers sing—perfect for breakfast on a busy morning or a decadent afternoon snack!
FAQs
Can I make Flaky Sourdough Croissant Bread without a stand mixer?
Absolutely! While a stand mixer can streamline kneading, this dough is soft and totally manageable by hand. Just give yourself a few extra minutes and enjoy the process—the results will still be wonderfully flaky and delicious.
What’s the best flour to use for this recipe?
All-purpose flour is your best friend here, striking the perfect balance between tenderness and enough gluten for structure. Avoid bread flour, which can make the bread a bit too chewy, and steer clear of cake flour, which may not provide enough strength for those beautiful croissant layers.
How do I know if my sourdough starter is active enough?
Your sourdough starter should be bubbly, doubled in volume within 4 to 6 hours of feeding, and pass the “float test” (a small spoonful floats in water). If so, you’re good to go! The starter’s activity is crucial for a lofty, airy loaf and true sourdough tang.
Can I add fillings, like chocolate or cinnamon?
Definitely! For a sweeter spin, try sprinkling cinnamon sugar or chopped chocolate between the layers as you fold and laminate—the butter helps hold the extras in place, creating spirals of flavor throughout your Flaky Sourdough Croissant Bread.
Why is chilling so important during the folding process?
Chilling the dough after each fold keeps the butter cold and distinct, preventing it from melting into the dough. This is what guarantees all those gorgeously flaky, separated croissant layers when you bake, so don’t skimp on chill time!
Final Thoughts
There’s something truly magical about transforming a few humble ingredients into a loaf as stunning as Flaky Sourdough Croissant Bread. Whether you enjoy it fresh from the oven or toasted the next morning, every bite is a celebration of texture and flavor. Gather your butter, flour, and starter, and let yourself be swept up in the joy of baking—your kitchen, and anyone lucky enough to share a slice, will thank you!
Print
Flaky Sourdough Croissant Bread Recipe
- Prep Time: 1 hour
- Cook Time: 40 minutes
- Total Time: 7 to 9 hours
- Yield: 1 loaf (10–12 slices)
- Category: Bread, Breakfast
- Method: Baking, Laminating
- Cuisine: French-Inspired, Artisan
- Diet: Vegetarian
Description
Learn how to make a delightful Flaky Sourdough Croissant Bread that is buttery, layered, and perfect for breakfast or a snack. This recipe requires some time and effort but results in a delicious, homemade loaf that will impress your family and guests.
Ingredients
For the Dough:
- 1/2 cup active sourdough starter
- 3/4 cup warm whole milk
- 1/4 cup granulated sugar
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 large egg
For Layering:
- 3/4 cup unsalted butter, cold, cut into thin slices
- 1 egg beaten with 1 tablespoon water (for egg wash)
Instructions
- Mix the Dough: Combine sourdough starter, warm milk, and sugar. Add flour, salt, and egg. Knead until smooth.
- Rise the Dough: Let the dough rise until doubled in size.
- Layer the Butter: Fold the butter into the dough, chilling between folds.
- Shape and Bake: Shape the dough, let it rise, brush with egg wash, and bake until golden brown.
Notes
- This bread requires patience with folding and chilling to create the flaky layers.
- For a sweeter variation, sprinkle cinnamon sugar between the layers.
- Store tightly wrapped at room temperature for 2 days or refrigerate for up to a week.
