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Sourdough Croissant Bread

Sourdough Croissant Bread Recipe

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Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 50g active sourdough starter
  • 100g water, room temperature
  • 415g bread flour
  • 120g whole milk, room temperature
  • 40g granulated sugar
  • 6g fine sea salt
  • 50g unsalted butter, softened
  • 150g unsalted butter, cold
  • 15g all-purpose flour

Method
 

  1. Mix 50g starter, 100g water, and 100g bread flour for the levain; let it double, about 4 hours.
  2. Add 300g bread flour, 120g milk, 40g sugar, 6g salt, and 50g softened butter to the levain; knead until smooth. Bulk ferment at cool room temperature 4 to 5 hours.
  3. Beat 150g cold butter with 15g flour into a rectangle; chill until firm but pliable.
  4. Enclose the butter in the dough, roll, and fold in thirds. Repeat for 3 turns total, chilling 30 minutes between each.
  5. Cut the dough into strips, stack, and place in a lined 9 by 5 inch loaf pan. Proof until puffy, 1½ to 2 hours.
  6. Bake at 400°F (200°C) for 30 to 35 minutes until deep golden. Cool 5 minutes, then slice warm.

Notes

This recipe has a long hands-off fermentation and proofing time not counted in the prep above. The active work happens in bursts between chilling, and you can refrigerate the dough overnight after the final fold to bake in the morning.