If you’re ready to treat yourself to the best of both worlds, Sourdough Croissant Bread is the answer your cravings have been searching for! This incredible bake fuses the gentle tang of classic sourdough with the rich, flaky layers of croissant dough, creating a loaf that’s decadent yet perfectly balanced. Imagine a loaf that’s golden, buttery, and crackling on the outside, while inside, each airy layer slowly melts on your tongue. Sourdough Croissant Bread is a showstopper whether you’re sharing breakfast with loved ones or simply want to elevate your morning toast to new heights.
Ingredients You’ll Need
The beauty of this Sourdough Croissant Bread is how its simple ingredients come together to work some serious magic. Each component adds its own special touch, whether it’s flavor, structure, or that irresistible golden color we all love. Let’s take a look at what you’ll need to make this stellar loaf happen.
- Sourdough Starter: Adds signature tangy flavor and helps create rise and structure — make sure it’s bubbly and active!
- Bread Flour: The high protein gives your bread strength, ensuring you get those amazing croissant layers.
- Granulated Sugar: Just enough to lend a subtle sweetness and encourage lovely browning.
- Whole Milk: Makes the dough rich, tender, and deeply flavorful (room temperature is best).
- Unsalted Butter: The star of any croissant — use high-quality butter for the most luxurious, flaky layers.
- Salt: Balances the flavors and keeps things from tasting flat.
- Egg: For the golden egg wash that gives your loaf its beautiful sheen and helps crisp the crust.
How to Make Sourdough Croissant Bread
Step 1: Mix and Knead the Dough
Start by stirring together your sourdough starter, bread flour, sugar, milk, and salt until a shaggy dough forms. Give it a few minutes to rest so the flour fully hydrates, then knead until you have a smooth, elastic dough. You can do this by hand or let a mixer do the heavy lifting — just make sure it feels slightly tacky but not sticky.
Step 2: Bulk Rise
Transfer the dough to a lightly greased bowl, cover, and let it rise until it has puffed up noticeably. Depending on the activity of your sourdough starter and your kitchen’s temperature, this might take anywhere from 3 to 5 hours. Remember, patience is key for proper sourdough flavor and texture!
Step 3: Make and Add Butter Block
Chill your butter and pound or roll it between two sheets of parchment into a flat, even block. This is your golden ticket to laminated layers! Roll out your dough, place the butter in the center, and fold the dough over to seal it inside. Keeping both components cold is crucial — it’s what creates all those irresistible croissant layers in your Sourdough Croissant Bread.
Step 4: Laminate the Dough (Turns and Folds)
Time to work some magic! Roll the dough out and give it a series of “turns” — folding and rolling several times to distribute the butter in thin, even sheets. Chill the dough between turns so the butter stays firm and doesn’t ooze out. This step is where those flaky, bakery-style layers begin to build.
Step 5: Shape, Second Rise, and Egg Wash
Once your final fold is done, gently shape the dough into a loaf or twist it for a more artistic effect. Place it in your prepared pan, cover, and let it rise until it’s almost doubled, usually 2 to 3 hours. Before baking, brush the top with a beaten egg for that signature croissant-gold crust.
Step 6: Bake and Cool
Bake your loaf in a preheated oven until it’s deeply golden on top and sounds hollow when tapped. Your kitchen will smell absolutely amazing! Let the Sourdough Croissant Bread cool for at least 30 minutes before slicing, allowing the crumb to set and those layers to really pop.
How to Serve Sourdough Croissant Bread
Garnishes
A simple swipe of good European butter is all you need to highlight the richness of this bread, but you could also drizzle it with honey, dust with powdered sugar for a pastry vibe, or lavish it with your favorite fruit preserves. For a savory spin, a sprinkle of flaky sea salt right after baking is utterly dreamy.
Side Dishes
Serve Sourdough Croissant Bread alongside softly scrambled eggs, peppery arugula salad, or a bowl of velvety soup. Its versatility makes it perfect for breakfast, brunch, or even as a decadent addition to your cheese board at dinner.
Creative Ways to Present
Build an impressive brunch spread by slicing and arranging the Sourdough Croissant Bread in a fan on a wooden board, tucking in berries, pats of butter, and tiny jars of jam. Or, tear it into chunks for an ultra-luxurious French toast casserole — guaranteed to wow any brunch crowd!
Make Ahead and Storage
Storing Leftovers
Once the loaf is fully cooled, store in an airtight container at room temperature for up to 2 days. To help maintain the crust, wrap loosely in parchment rather than plastic, which can encourage sogginess.
Freezing
Sourdough Croissant Bread freezes beautifully! Slice the bread before freezing, so you can pull out just what you need. Wrap slices in plastic wrap or foil, then slip into a freezer bag for up to 2 months. Thaw at room temperature or warm gently in the oven.
Reheating
To freshen up that signature flakiness, pop slices in a 350°F (175°C) oven for 5 to 8 minutes. This revives the crispy layers and makes your Sourdough Croissant Bread taste fresh-baked again. For a quick fix, a toaster works, but the oven gives the best results.
FAQs
Can I use all-purpose flour instead of bread flour?
You can substitute all-purpose flour if you’re in a pinch, but bread flour yields a stronger, chewier crumb and better supports the buttery croissant layers — so use bread flour if possible for the best Sourdough Croissant Bread.
Is it possible to make this loaf dairy-free?
Yes! Try using plant-based milk and a vegan butter alternative. The dough won’t be quite as rich, but you’ll still come away with a fabulous texture and that unforgettable sourdough flavor.
My dough was hard to roll out. What should I do?
If the dough resists rolling or starts to shrink back, let it rest covered in the fridge for 20 to 30 minutes. Cold, rested dough is much easier to laminate and shape without tearing or melting the butter.
Can I use a stand mixer for the whole process?
Definitely! Mixing and kneading are a breeze with a stand mixer. For the lamination steps, though, rolling by hand is a must — it lets you feel the dough and avoid overworking or warming the butter.
How do I know when the bread is fully baked?
The loaf should be deeply golden and sound hollow when tapped. For extra accuracy, use an instant-read thermometer: the center should register about 200°F (93°C). Let it cool before slicing to get those gorgeous layers!
Final Thoughts
There’s nothing quite like the moment you cut into your homemade Sourdough Croissant Bread and see those stunning, buttery layers. Whether you’re a devoted sourdough enthusiast or simply want to try something new, this loaf turns any morning into a small celebration. Give it a try — you might just discover your new favorite indulgence!
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Sourdough Croissant Bread Recipe
- Prep Time: 1 hour (plus overnight chilling and fermentation)
- Cook Time: 35 minutes
- Total Time: 15-18 hours
- Yield: 1 loaf (about 10 slices) 1x
- Category: Bread
- Method: Baking
- Cuisine: French-inspired
- Diet: Vegetarian
Description
Indulge in the flaky, buttery goodness of Sourdough Croissant Bread—an irresistible fusion of classic French croissants and the complex tang of sourdough. Perfect for breakfast, brunch, or an impressive snack, this recipe balances a tender crumb and crisp crust with layers of sourdough-rich flavor.
Ingredients
For the Sourdough Starter
- 50g active sourdough starter
- 50g bread flour
- 50g water (room temperature)
For the Dough
- 250g bread flour
- 30g granulated sugar
- 6g fine sea salt
- 100ml whole milk (lukewarm)
- 75g water (room temperature)
- 1 large egg
- All of the prepared sourdough starter
For Lamination
- 170g unsalted butter (cold, for laminating)
For Egg Wash
- 1 large egg
- 1 tbsp milk
Instructions
- Feed the Starter: In a small bowl, mix 50g active sourdough starter with 50g bread flour and 50g water until well combined. Cover and let sit at room temperature until bubbly and doubled, about 4-6 hours.
- Mix the Dough: In a stand mixer bowl, combine bread flour, sugar, and salt. Add lukewarm milk, water, egg, and all of the activated sourdough starter. Mix until a shaggy dough forms. Knead for 5-7 minutes until smooth and elastic. Cover and let rest for 30 minutes.
- Bulk Fermentation: Cover the bowl with plastic wrap or a damp towel, and let the dough ferment at room temperature for 4-5 hours, stretching and folding the dough every hour. The dough should become puffier but not necessarily doubled in size.
- Chill the Dough: Place the dough in the refrigerator for at least 4 hours or overnight. This makes it easier to laminate.
- Prepare the Butter Block: Place cold butter between two sheets of parchment paper and pound or roll it into a rectangle about 6×8 inches and 1/4 inch thick. Chill until firm but pliable.
- Laminate the Dough: Roll the chilled dough into a 12×8 inch rectangle. Place the butter block on one half of the dough and fold the dough over to encase the butter. Seal the edges. Roll gently, then perform three letter-folds (fold dough into thirds, like a letter) with a 30-minute chill in the fridge between each fold. This creates flaky layers.
- Shape and Final Proof: Roll the laminated dough into a rectangle about 1/4 inch thick. Either roll up the sheet like a jelly roll for a loaf style or cut into strips and braid/twist into a loaf shape. Place in a greased loaf pan or on a parchment-lined tray. Cover and allow to proof at room temperature for 3-5 hours, or until puffy and slightly jiggly.
- Preheat and Egg Wash: Preheat the oven to 375°F (190°C). Beat 1 egg with 1 tablespoon milk, then gently brush the loaf with the egg wash for a glossy finish.
- Bake: Bake in the preheated oven for 30-35 minutes, or until deep golden brown and cooked through (an instant-read thermometer should register at least 200°F/93°C in the center).
- Cool and Serve: Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy the flaky layers of your sourdough croissant bread.
Notes
- Use a strong, active sourdough starter for best rise and flavor.
- Keep butter and dough cold for easy lamination and distinct layers.
- Proof times can vary depending on room temperature and starter strength. Let the dough become puffy and jiggly before baking.
- You can add chocolate chips or almond paste to create different variations.
- Best enjoyed fresh, but leftovers can be gently reheated or toasted.
Nutrition
- Serving Size: 1 slice (1/10 loaf)
- Calories: 240
- Sugar: 3g
- Sodium: 210mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg
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