Description
This Flaky Sourdough Croissant Bread combines the tangy depth of sourdough with the buttery, layered texture of classic croissants, resulting in a tender, flaky loaf perfect for breakfast or snacks. Through a careful lamination process involving multiple folds and chilling, this bread achieves light, crisp layers and a golden crust.
Ingredients
Scale
Dough Ingredients
- 1 cup sourdough starter
- 1/2 cup warm water
- 1 tablespoon sugar
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/4 cup butter, softened
Lamination
- 1/2 cup unsalted butter (for laminating)
Finishing
- 1 egg, beaten (for egg wash)
Instructions
- Activate the sourdough starter: Mix the sourdough starter, warm water, and sugar in a bowl and let it sit for 10 minutes to become bubbly and active, ensuring good fermentation.
- Prepare the dough: In a separate bowl, combine the all-purpose flour and salt. Add the activated starter mixture and stir until a dough forms.
- Knead and let rise: Knead the dough vigorously for about 8 minutes until smooth and elastic. Cover the dough and let it rise in a warm place for 4 to 6 hours, or until it has doubled in size.
- Start lamination: Roll out the risen dough into a large rectangle. Evenly spread the softened 1/4 cup butter over the dough surface and fold it into thirds like a letter. Wrap and refrigerate for 30 minutes to chill.
- Repeat folding: Remove the dough from the fridge, roll it out again into a rectangle, fold into thirds, and chill. Repeat this rolling and folding process two more times (a total of four folds) to create distinct flaky layers.
- Preheat the oven: Set your oven to 375°F (190°C) to ensure it’s hot enough to bake the bread to a golden crust.
- Shape and bake: Roll the laminated dough into a loaf or your preferred shape. Brush the top with the beaten egg wash for a shiny finish. Bake in the preheated oven for 25 to 30 minutes, or until the croissant bread is golden brown and cooked through.
- Cool and serve: Remove the bread from the oven and allow it to cool completely before slicing. Enjoy the flaky, buttery sourdough croissant bread fresh or toasted.
Notes
- Make sure the sourdough starter is active and bubbly before using for best results.
- The lamination process is key to creating flaky layers—do not skip chilling between folds.
- You can store the dough in the refrigerator overnight after the initial rise for more flavor development.
- Use cold butter for laminating to ensure distinct layers and prevent butter from melting into the dough.
- The egg wash adds a beautiful golden color and shine, but you can omit it for a more rustic appearance.
- If you want more buttery layers, you can increase the butter used for lamination slightly.
