Description
This easy croissant sourdough bread recipe blends the tangy richness of sourdough with flaky croissant layers. A step-by-step guide perfect for home bakers who want bakery-style results.
Ingredients
Levain:
▢ 6 grams ripe sourdough starter, about 1 teaspoon
▢ 60 grams all-purpose or bread flour, about ½ cup
▢ 60 grams water, about ¼ cup
Main Dough:
▢ 120 grams ripe levain, about ½ cup
▢ 340 grams water, about 1 cup plus 6 tablespoons
▢ 10 grams salt, about 1½ teaspoons
▢ 500 grams bread flour, about 3½ cups
▢ 113 grams unsalted butter, cold, about ½ cup
Instructions
1. Prepare the levain: mix starter, flour, and water in a jar. Let ferment for 10–12 hours at 78–80ºF.
2. Mix the dough: combine levain, flour, and water. Autolyse for 45 minutes.
3. Add salt and knead the dough until smooth. Let rest in the fridge for 30 minutes.
4. Lamination: roll the dough into a rectangle. Place cold butter in the center. Fold like a letter. Chill and repeat the fold once more.
5. Bulk ferment for 4–5 hours at room temperature. Perform 2 sets of stretch and folds.
6. Shape into a batard or boule. Place into a proofing basket.
7. Cold proof in the fridge for 8–12 hours.
8. Preheat oven to 450ºF. Score the loaf. Bake covered for 20 minutes, then uncovered for 20–25 minutes until golden brown.
Notes
Use cold butter for lamination to maintain flaky layers.
Always chill the dough between folds to prevent butter from melting.
Don’t overproof before the fridge—50–70% rise is ideal.
Best served warm with honey, jam, or savory toppings like eggs or ricotta.
Leftovers make excellent grilled cheese or toast.
- Prep Time: 16 hours
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: French-American Fusion
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 0g
- Sodium: 160mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg