Description
A flaky, buttery croissant loaf sourdough combining wild fermentation with laminated dough for a tender crumb and crisp crust. It’s perfect for slicing, toasting, and impressing at any brunch table.
Ingredients
6g sourdough starter, ripe and bubbly
60g bread flour (for levain)
60g water (for levain)
120g active levain
340g water
10g salt
500g bread flour
Instructions
Prepare the levain: mix sourdough starter, 60g flour, and 60g water. Let ferment 10–12 hours at 78–80ºF.
Mix the dough: combine levain, 340g water, 500g flour, and salt. Let rest 30 minutes.
Bulk ferment: do 3 sets of stretch & folds over 4 hours at 30–40 min intervals.
Laminate: roll dough out, add cold butter block, fold like a letter. Chill 30 mins.
Repeat folding process once more. Chill between folds.
Shape into loaf and place into buttered loaf pan. Proof 3–5 hours until puffy.
Cold retard overnight in fridge for 12–16 hours.
Bake at 425°F for 35–45 minutes until golden and internal temp is 200°F.
Cool completely before slicing.
Notes
Use European-style butter for clean lamination.
Keep butter pliable—not hard, not melted.
Rest dough in fridge between folds to prevent tearing.
A digital thermometer helps nail the bake every time.
- Prep Time: 20 hours
- Cook Time: 45 minutes
- Category: Bread
- Method: Laminated, Fermented
- Cuisine: French-American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 1g
- Sodium: 290mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 38mg