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
Units
Scale
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
