Description

This Sourdough Croissant Bread Loaf combines the tangy notes of traditional sourdough with buttery, flaky layers, resulting in a light, airy loaf with a crisp crust, perfect for brunch.

Ingredients

Scale

150g Active Sourdough Starter
500g Organic Bread Flour
250g Filtered Water
250g Grass-Fed Unsalted Butter
30g Raw Honey or Maple Syrup
10g Sea Salt
1 egg Egg Wash

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Instructions

Prepare the Levain: Mix 150g of starter with 250g of lukewarm water, 30g of honey, and 500g of bread flour until a shaggy dough forms. Let rest for 30 minutes
Incorporate Salt and Knead: Add 10g of sea salt and knead for about 10 minutes until smooth. Cover and let undergo bulk fermentation for 4 to 6 hours
Initial Chill: Once doubled in size, shape into a flat rectangle, wrap tightly, and refrigerate for at least 2 hours
Create the Butter Block: Beat 250g of chilled grass-fed butter into a flat square between parchment sheets and chill
The Lamination Process: Roll out chilled dough into a rectangle and place butter in the center. Fold dough over to seal
Perform the Folds: Roll into a long strip and perform letter folds. Chill for 30 minutes, repeat two more times
Final Shape and Proof: Roll dough into a rectangle, shape into a loaf, place in a greased pan, and proof for 3 to 5 hours
Bake to Perfection: Preheat oven to 400°F (200°C), brush with egg wash, and bake for 35-45 minutes until golden brow

Notes

Ensure the butter remains cold during the lamination process for proper layering.

Use a scale for accurate measurements.

Store leftovers in a paper bag for 1-2 days, or freeze slices for long-term storage.

Prep Time: 12 hours
Cook Time: 40 minutes
Category: Baking
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 285 kcal
Sugar: 2g
Sodium: 320mg
Fat: 16g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 6g
Cholesterol: 35mg