Description
This croissant sourdough bread viral recipe blends the tangy depth of sourdough with flaky, buttery croissant layers using a simple grated butter method and cold fermentation. The result? A golden crust, a tender honeycomb interior, and a loaf that’s gone viral for good reason.
Ingredients
Levain (1:10:10 ratio, 10–12 hours at 78–80ºF)
6 grams sourdough starter (ripe and active)
60 grams all-purpose or bread flour
60 grams water
Sourdough Croissant Bread
120 grams levain
340 grams water
10 grams salt
500 grams bread flour
113 grams unsalted butter (cold, grated)
Instructions
1. Mix the levain ingredients and let it rise for 10–12 hours until bubbly and peaked.
2. Combine levain, water, salt, and flour in a bowl. Mix into a sticky dough. Rest for 30 minutes.
3. Perform 4 sets of stretch and folds over 2 hours, resting 30 min between each set.
4. After fold #2, add half of the grated cold butter and fold to incorporate.
5. After fold #3, add the remaining butter. Fold gently and completely.
6. After the final fold, bulk ferment 6–7 hours until dough has risen ~70% and shows bubbles.
7. Pre-shape into a loose round and let bench rest for 30 minutes.
8. Shape into a tight round and place into a floured proofing bowl.
9. Cold ferment in the fridge overnight (12–18 hours).
10. Preheat Dutch oven to 450°F. Flip cold dough onto parchment, score at a 30° angle.
11. Bake covered at 425°F for 25 minutes. Uncover and bake for 20 minutes more.
12. Cool completely on a wire rack before slicing.
Notes
Use grated cold butter rather than a full butter block—easier lamination!
Keep your dough temperature between 70–72ºF to maintain butter structure.
Use parchment paper in the Dutch oven to catch butter and prevent sticking.
Let the loaf cool fully before slicing to preserve the crumb and crust.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Sourdough, Bread
- Method: Baking
- Cuisine: French-American
Nutrition
- Serving Size: 1 slice
- Calories: 240 kcal
- Sugar: 1 g
- Sodium: 290 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 25 mg
Keywords: croissant sourdough bread viral, flaky sourdough, hybrid sourdough loaf